Grilled Steaks & Romesco Panzanella with Almonds & Parmesan
Summer Grilling

Grilled Steaks & Romesco Panzanella

with Almonds & Parmesan

30 MIN
2 Servings
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  • with Flank Steaks
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  • with Bistro Steaks
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  • with Bistro 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 a unique, Spanish-style spin on beloved Italian panzanella (or bread salad), you’ll make croutons from crispy grilled baguette, then toss them with vegetables and a creamy romesco mayo to serve alongside smoky grilled steaks.
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    • Nutrition
      PER SERVING
    • Calories
      740 Cals (est.)
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    Grilled Steaks & Romesco Panzanella with Almonds & Parmesan
    Title
    • 2 Steaks
    • 1 Small Baguette
    • 4 oz Grape Tomatoes
    • 1 Red Onion
    • 2 Scallions
    • 3 Tbsps Romesco Sauce (Contains Almonds)
    • 2 Tbsps Mayonnaise
    • 2 Tbsps Sliced Roasted Almonds
    • 1½ Tbsps Golden Raisins
    • 1 Tbsp Sherry Vinegar
    • ¼ cup Grated Parmesan Cheese
    • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
    time-saving
    tips & techniques
    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 tomatoes; place in a large bowl. Add the vinegar and raisins; season with salt and pepper. Toss to coat. Halve the baguette. Peel the onion and cut crosswise into 1/2-inch-thick rounds, keeping the layers intact. Cut off and discard the root ends of the scallions. In a bowl, combine the romesco sauce and mayonnaise

    Grill the steaks
    2 Grill the steaks

    Pat the steaks dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). 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.

    Grill the baguette & vegetables
    3 Grill the baguette & vegetables

    Meanwhile, drizzle the halved baguette with olive oil and season with salt and pepper. Place the onion rounds and prepared scallions in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Grill the seasoned onion rounds 3 to 4 minutes per side, or until charred and softened. Grill the seasoned baguette and scallions 1 to 2 minutes per side, or until lightly charred and the scallions are softened. Transfer to a cutting board.

    Make the panzanella
    4 Make the panzanella

    Medium dice the grilled baguette. Roughly chop the grilled onion and scallions. Transfer to the bowl of seasoned tomatoes. Add the romesco mayo; toss to combine. Taste, then season with salt and pepper if desired.

    Slice the steaks & serve your dish
    5 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. Garnish with the almonds and cheese. Enjoy!

    Tips from Home Chefs

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    We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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    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 tomatoes; place in a large bowl. Add the vinegar and raisins; season with salt and pepper. Toss to coat. Halve the baguette. Peel the onion and cut crosswise into 1/2-inch-thick rounds, keeping the layers intact. Cut off and discard the root ends of the scallions. In a bowl, combine the romesco sauce and mayonnaise

    2 Grill the steaks

    Pat the steaks dry with paper towels; drizzle with olive oil and season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). 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.

    Grill the steaks
    Grill the baguette & vegetables
    3 Grill the baguette & vegetables

    Meanwhile, drizzle the halved baguette with olive oil and season with salt and pepper. Place the onion rounds and prepared scallions in a bowl. Drizzle with olive oil and season with salt and pepper; turn to coat. Grill the seasoned onion rounds 3 to 4 minutes per side, or until charred and softened. Grill the seasoned baguette and scallions 1 to 2 minutes per side, or until lightly charred and the scallions are softened. Transfer to a cutting board.

    4 Make the panzanella

    Medium dice the grilled baguette. Roughly chop the grilled onion and scallions. Transfer to the bowl of seasoned tomatoes. Add the romesco mayo; toss to combine. Taste, then season with salt and pepper if desired.

    Make the panzanella
    Slice the steaks & serve your dish
    5 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. Garnish with the almonds and cheese. Enjoy!

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