Grilled Steaks & Panzanella with Olives & Parmesan
Summer Grilling

Grilled Steaks & Panzanella

with Olives & Parmesan

35 MIN
+$7.99/serving 4 Servings
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From the Test Kitchen

Chefs! All summer long, we're bringing you a mix of recipes designed for our favorite outdoor activity—grilling! For our take on beloved Italian panzanella (or bread salad), you’ll make croutons from crispy grilled baguette, then toss them with other classic ingredients like tomatoes and cucumbers to serve alongside herby grilled steaks.
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  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
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fresh
ingredients
Grilled Steaks & Panzanella with Olives & Parmesan
Title
  • 4 Steaks
  • ½ lb Grape Tomatoes
  • 2 Small Baguettes
  • 4 Persian Cucumbers
  • ¼ cup Mayonnaise
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Sherry Vinegar
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 1 oz Pitted Niçoise Olives
time-saving
tips & techniques
How To: Slice Steak
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients
1 Prepare the ingredients

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Halve the baguettes. Halve the tomatoes. Quarter the cucumbers lengthwise; cut crosswise into 1/2-inch pieces. Roughly chop the olives. In a large bowl, combine the halved tomatoes, cucumber pieces, chopped olives, vinegar, and 1 tablespoon of olive oil. Season with salt and pepper; stir to coat.

Make the croutons & start the panzanella
2 Make the croutons & start the panzanella

Drizzle the cut sides of the halved baguettes with olive oil. Add to the grill and toast 1 to 2 minutes per side, or until lightly charred. Transfer to a cutting board; large dice. Transfer the croutons to the bowl of prepared vegetables.

Grill the steaks
3 Grill the steaks

Pat the steaks dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and half the Italian seasoning. Grill 4 to 5 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. 

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

Finish the panzanella & serve your dish
4 Finish the panzanella & serve your dish

While the steaks rest, to the bowl of vegetables and croutons, add the mayonnaise, cheese, and remaining Italian seasoning; stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished panzanella. Enjoy! 

Tips from Home Chefs

Grilled Steaks & Panzanella

Prepare the ingredients
1 Prepare the ingredients

Preheat your grill to maintain a temperature of 450-500°F. Carefully oil the grill grates. Wash and dry the fresh produce. Halve the baguettes. Halve the tomatoes. Quarter the cucumbers lengthwise; cut crosswise into 1/2-inch pieces. Roughly chop the olives. In a large bowl, combine the halved tomatoes, cucumber pieces, chopped olives, vinegar, and 1 tablespoon of olive oil. Season with salt and pepper; stir to coat.

2 Make the croutons & start the panzanella

Drizzle the cut sides of the halved baguettes with olive oil. Add to the grill and toast 1 to 2 minutes per side, or until lightly charred. Transfer to a cutting board; large dice. Transfer the croutons to the bowl of prepared vegetables.

Make the croutons & start the panzanella
Grill the steaks
3 Grill the steaks

Pat the steaks dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and half the Italian seasoning. Grill 4 to 5 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. 

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

4 Finish the panzanella & serve your dish

While the steaks rest, to the bowl of vegetables and croutons, add the mayonnaise, cheese, and remaining Italian seasoning; stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished panzanella. Enjoy! 

Finish the panzanella & serve your dish
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