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Italian Steaks & Panzanella
with Mozzarella, Tomatoes & Pesto
40 MIN
4 Servings
From the Test Kitchen
This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. To make this easy version of panzanella (or Italian bread salad), you’ll make your own golden brown croutons to toss with bites of fresh mozzarella, juicy tomatoes, sweet peppers, and basil pesto.
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NutritionPER SERVING
-
Calories710 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
4 Steaks
-
2 Sandwich Rolls
- 2 Persian Cucumbers
-
½ lb Grape Tomatoes
- 4 oz Sweet Peppers
-
⅓ cup Basil Pesto
- ½ lb Fresh Mozzarella Cheese
- 2 Tbsps Apple Cider Vinegar
-
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Large dice the rolls. Medium dice the cheese. Halve the tomatoes. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Quarter the cucumbers lengthwise; cut crosswise into 1/2-inch pieces. Combine the prepared cheese and vegetables in a large bowl. Add the vinegar and 2 tablespoons of olive oil; season with salt and pepper. Toss to coat.
2
Make the croutons & start the panzanella:
In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium until hot. Add the diced rolls in an even layer; season with salt and pepper. Cook, stirring frequently, 10 to 12 minutes, or until browned and toasted. Transfer to the bowl of seasoned cheese and vegetables. Wipe out the pan.
3
Cook the steaks:
Pat the steaks dry with paper towels; season on all sides with salt, pepper, and the Italian seasoning. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.
* An instant-read thermometer should register 145°F for steak.
4
Finish the panzanella & serve your dish:
While the steaks rest, add the pesto to the bowl of cheese, vegetables, and croutons. Toss to thoroughly coat. 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 on the side. Enjoy!
5
Make ahead modifications:
Prepare as directed, except cut the rested steaks into bite-sized pieces. Transfer the steak pieces and finished panzanella to an airtight container. Cool, uncovered, then cover and refrigerate until ready to serve. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Large dice the rolls. Medium dice the cheese. Halve the tomatoes. Cut off and discard the stems of the peppers; remove the cores, then thinly slice into rings. Quarter the cucumbers lengthwise; cut crosswise into 1/2-inch pieces. Combine the prepared cheese and vegetables in a large bowl. Add the vinegar and 2 tablespoons of olive oil; season with salt and pepper. Toss to coat.
2
Make the croutons & start the panzanella:
In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium until hot. Add the diced rolls in an even layer; season with salt and pepper. Cook, stirring frequently, 10 to 12 minutes, or until browned and toasted. Transfer to the bowl of seasoned cheese and vegetables. Wipe out the pan.
3
Cook the steaks:
Pat the steaks dry with paper towels; season on all sides with salt, pepper, and the Italian seasoning. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare, or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.
* An instant-read thermometer should register 145°F for steak.
4
Finish the panzanella & serve your dish:
While the steaks rest, add the pesto to the bowl of cheese, vegetables, and croutons. Toss to thoroughly coat. 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 on the side. Enjoy!
5
Make ahead modifications:
Prepare as directed, except cut the rested steaks into bite-sized pieces. Transfer the steak pieces and finished panzanella to an airtight container. Cool, uncovered, then cover and refrigerate until ready to serve. Enjoy!
Tips from Home Chefs