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Italian Steaks & Panzanella
with Mozzarella, Tomatoes & Pesto
40 MIN
4 Servings
From the Test Kitchen
To make this easy version of panzanella (or Italian bread salad), you’ll make your own golden brown croutons to toss with fresh mozzarella, juicy tomatoes, sweet peppers, and basil pesto.
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NutritionPER SERVING
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Calories740 Cals (est.)
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fresh
ingredients
Title
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4 Steaks
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2 Sandwich Rolls
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4 Persian Cucumbers
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½ lb Grape Tomatoes
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4 oz Sweet Peppers
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⅓ cup Basil Pesto
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½ lb Fresh Mozzarella Cheese
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2 Tbsps Red Wine Vinegar
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1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
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. In a large bowl, combine the diced cheese, halved tomatoes, sliced peppers, and cucumber pieces. 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; 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 for steak.
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. 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. In a large bowl, combine the diced cheese, halved tomatoes, sliced peppers, and cucumber pieces. 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; 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 for steak.
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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