Grilled Steaks & Pepper Panzanella with Spicy Chile Butter
Summer Grilling

Grilled Steaks & Pepper Panzanella

with Spicy Chile Butter

40 MIN
$10.94/serving 4 Servings
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  • with Bistro Steaks
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  • with Flank Steaks
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  • with Flank Steaks

    From the Test Kitchen

    Chefs! All summer long, we’re bringing you a mix of recipes designed for our favorite outdoor activity—grilling! For this steakhouse-inspired meal, you’ll combine softened butter with Calabrian chile paste—known for its tangy, complex heat—then dollop it atop delicious warm steaks. It’s all complete with an easy version of panzanella (or Italian bread salad) filled with sweet and shishito peppers.
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    • Nutrition
      PER SERVING
    • Calories
      660 Cals (est.)
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    fresh
    ingredients
    Grilled Steaks & Pepper Panzanella with Spicy Chile Butter
    Title
    • 4 Flank Steaks
    • 2 Small Baguettes
    • 6 oz Shishito Peppers
    • 1 clove Garlic
    • ½ lb Sweet Peppers
    • 1 tsp Whole Dried Oregano
    • ¼ cup Mayonnaise
    • 2 oz Butter
    • 1½ tsps Calabrian Chile Paste
    • 1 Tbsp Sherry Vinegar
    • 1 Tbsp Capers
    • 1 Sweet Onion
    time-saving
    tips & techniques
    Prepare the ingredients & make the dressing
    1 Prepare the ingredients & make the dressing

    Remove the butter from the refrigerator to soften. Wash and dry the fresh produce. Peel the onion; cut into 1/2-inch rounds, keeping the layers intact. Peel 1 clove of garlic. Halve the baguettes lengthwise. Cut off and discard the stems of the sweet peppers; remove the cores, then halve lengthwise. Cut off and discard the stems of the shishito peppers. Throughly wash your hands, knife, and cutting board immediately after handling. Combine the onion rounds, quartered sweet peppers, and prepared shishito peppers in a large bowl. In a separate bowl, whisk together the vinegar, oregano, and mayonnaise; season with salt and pepper.

    Grill the vegetables & baguettes
    2 Grill the vegetables & baguettes

    To the bowl of prepared onion and peppers, add a drizzle of olive oil; season with salt and pepper. Toss to coat. Drizzle the halved baguette with olive oil.Reserving the bowl, grill the onion rounds 8 to 9 minutes per side, or until charred and tender. Grill the shishito peppers, turning occasionally, 7 to 8 minutes, or until charred and softened. Grill the quartered sweet peppers 3 to 4 minutes per side, or until charred and softened. Grill the prepared baguettes 1 to 2 minutes per side, or until lightly browned and toasted. Transfer to a cutting board.

    Grill the steaks
    3 Grill the steaks

    Pat the steaks dry with paper towels; drizzle with olive oil and season with salt and pepper on both sides. 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.

    Make the chile butter
    4 Make the chile butter

    Meanwhile, in a bowl, combine the softened butter and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Using a fork, mash to thoroughly combine.

    Make the panzanella
    5 Make the panzanella

    Carefully rub the cut sides of the grilled baguettes with the peeled garlic clove; discard the clove. Medium dice the baguettes. When cool enough to handle, roughly chop the grilled vegetables. In the reserved bowl, combine the diced baguettes, chopped vegetables, dressing, capers, and a drizzle of olive oil. Toss to coat. Taste, then season with salt and pepper if desired.

    Slice the steaks & serve your dish
    6 Slice the steaks & serve your dish

    Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the panzanella. Top the steaks with the chile butter. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients & make the dressing
    1 Prepare the ingredients & make the dressing

    Remove the butter from the refrigerator to soften. Wash and dry the fresh produce. Peel the onion; cut into 1/2-inch rounds, keeping the layers intact. Peel 1 clove of garlic. Halve the baguettes lengthwise. Cut off and discard the stems of the sweet peppers; remove the cores, then halve lengthwise. Cut off and discard the stems of the shishito peppers. Throughly wash your hands, knife, and cutting board immediately after handling. Combine the onion rounds, quartered sweet peppers, and prepared shishito peppers in a large bowl. In a separate bowl, whisk together the vinegar, oregano, and mayonnaise; season with salt and pepper.

    2 Grill the vegetables & baguettes

    To the bowl of prepared onion and peppers, add a drizzle of olive oil; season with salt and pepper. Toss to coat. Drizzle the halved baguette with olive oil.Reserving the bowl, grill the onion rounds 8 to 9 minutes per side, or until charred and tender. Grill the shishito peppers, turning occasionally, 7 to 8 minutes, or until charred and softened. Grill the quartered sweet peppers 3 to 4 minutes per side, or until charred and softened. Grill the prepared baguettes 1 to 2 minutes per side, or until lightly browned and toasted. Transfer to a cutting board.

    Grill the vegetables & baguettes
    Grill the steaks
    3 Grill the steaks

    Pat the steaks dry with paper towels; drizzle with olive oil and season with salt and pepper on both sides. 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.

    4 Make the chile butter

    Meanwhile, in a bowl, combine the softened butter and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Using a fork, mash to thoroughly combine.

    Make the chile butter
    Make the panzanella
    5 Make the panzanella

    Carefully rub the cut sides of the grilled baguettes with the peeled garlic clove; discard the clove. Medium dice the baguettes. When cool enough to handle, roughly chop the grilled vegetables. In the reserved bowl, combine the diced baguettes, chopped vegetables, dressing, capers, and a drizzle of olive oil. Toss to coat. Taste, then season with salt and pepper if desired.

    6 Slice the steaks & serve your dish

    Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the panzanella. Top the steaks with the chile butter. Enjoy!

    Slice the steaks & serve your dish
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