Italian-Style Steaks & Panzanella

with Olives & Parmesan

35 MIN

2 Servings

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From the Test Kitchen

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

690 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Flank Steaks
1 Small Baguette
4 oz Grape Tomatoes
2 Persian Cucumbers
2 Tbsps Mayonnaise
¼ cup Grated Parmesan Cheese
1 Tbsp Red Wine Vinegar
1 oz Pitted Niçoise Olives
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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.

3 Cook the steaks

Pat the steaks dry with paper towels; season on both 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 3 to 5 minutes per side 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!