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Italian Steaks & Panzanella
with Mozzarella, Tomatoes & Pesto
40 minWellness at Blue Apron
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4 Servings
- Est. 720 Cals/serving
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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, crunchy radishes, and basil pesto. It’s the perfect accompaniment for juicy seared steaks coated with an earthy blend of basil, rosemary, sage, and more.
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fresh
ingredients
Title
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4 Steaks
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2 Sandwich Rolls
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2 Persian Cucumbers
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½ lb Grape Tomatoes
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⅓ cup Basil Pesto
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½ lb Fresh Mozzarella Cheese
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2 Tbsps Apple Cider Vinegar
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1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
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3 oz Radishes
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. Halve the radishes lengthwise, then thinly slice crosswise. Small dice the cucumbers. In a large bowl, combine the diced cheese, halved tomatoes, sliced radishes, and diced cucumbers. 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 enough of the Italian seasoning to coat (you may have extra). 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.
4
Finish the panzanella & serve your dish:
Meanwhile, add the pesto to the bowl of prepared 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!
1
Prepare the ingredients:
Wash and dry the fresh produce. Large dice the rolls. Medium dice the cheese. Halve the tomatoes. Halve the radishes lengthwise, then thinly slice crosswise. Small dice the cucumbers. In a large bowl, combine the diced cheese, halved tomatoes, sliced radishes, and diced cucumbers. 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 enough of the Italian seasoning to coat (you may have extra). 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.
4
Finish the panzanella & serve your dish:
Meanwhile, add the pesto to the bowl of prepared 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!
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