Italian-Style Steaks & Panzanella with Olives & Parmesan
Good to Make Ahead

Italian-Style Steaks & Panzanella

with Olives & Parmesan

35 MIN
2 Servings
Wellness at Blue Apron
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From the Test Kitchen

This summer, we’re bringing you 12 weeks of recipes designed with busy schedules and flexibility in mind. For our take on beloved Italian panzanella (or bread salad), you’ll toast bread cubes in the pan until deliciously golden brown and crispy, then toss it with other classic ingredients like tomatoes and cucumbers to serve alongside herby seared steaks.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
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tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Large dice the baguette. Halve the tomatoes. Quarter the cucumbers lengthwise, then cut crosswise into 1/2-inch pieces. Roughly chop the olives. Combine in a large bowl; add the vinegar and 1 tablespoon of olive oil. Season with salt and pepper; stir to coat. 

Make the croutons & start the panzanella:
2 Make the croutons & start the panzanella:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced baguette; season with salt and pepper. Cook, stirring frequently, 7 to 9 minutes, or until browned and toasted. Transfer to the bowl of prepared vegetables. Wipe out the pan. 

Cook the steaks:
3 Cook the steaks:

Pat the steaks dry with paper towels; season on all sides with salt, pepper, and half the Italian seasoning. In the same pan, heat a drizzle 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.* Turn off the heat. Transfer to a cutting board and let rest at least 5 minutes. 

* An instant-read thermometer should register 145°F for steak.

Finish the panzanella & serve your dish:
4 Finish the panzanella & serve your dish:

While the steaks rest, to the bowl of vegetables and croutons, add the mayonnaise, cheese, and remaining Italian seasoning; stir to combine. 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. Enjoy!

Make ahead modifications:
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

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Large dice the baguette. Halve the tomatoes. Quarter the cucumbers lengthwise, then cut crosswise into 1/2-inch pieces. Roughly chop the olives. Combine in a large bowl; add the vinegar and 1 tablespoon of olive oil. Season with salt and pepper; stir to coat. 

2 Make the croutons & start the panzanella:

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the diced baguette; season with salt and pepper. Cook, stirring frequently, 7 to 9 minutes, or until browned and toasted. Transfer to the bowl of prepared vegetables. Wipe out the pan. 

Make the croutons & start the panzanella:
Cook the steaks:
3 Cook the steaks:

Pat the steaks dry with paper towels; season on all sides with salt, pepper, and half the Italian seasoning. In the same pan, heat a drizzle 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.* Turn off the heat. 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, to the bowl of vegetables and croutons, add the mayonnaise, cheese, and remaining Italian seasoning; stir to combine. 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. Enjoy!

Finish the panzanella & serve your dish:
Make ahead modifications:
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! 

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