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Oregano Steaks & Tzatziki Panzanella
with Pickled Onion
40 MIN
2 Servings
From the Test Kitchen
In this dish, oregano-seasoned steaks are served alongside a refreshing panzanella that draws on the classic ingredients and flavors of greek cuisine, like crunchy cucumbers, briny olives, and the creamy tzatziki that dresses it all.
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NutritionPER SERVING
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Calories640 Cals (est.)
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fresh
ingredients
Title
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2 Steaks
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1 Small Baguette
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2 Persian Cucumbers
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1 Red Onion
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1 oz Pitted Niçoise Olives
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½ cup Tzatziki (Cucumber-Yogurt Sauce)
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1 Tbsp Red Wine Vinegar
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1 Tbsp Sugar
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1 tsp Whole Dried Oregano
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Large dice the baguette. Halve, peel, and thinly slice the onion. Wash and dry the cucumbers; halve lengthwise, then cut crosswise into 1/2-inch pieces. Roughly chop the olives. In a bowl, combine the cucumber pieces, chopped olives, 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 a drizzle 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 a large bowl. Add the dressed cucumbers; stir to combine. Wipe out the pan.
3
Pickle the onion
Meanwhile, in a small pot, combine the vinegar, sugar, and 1/4 cup of water; season with salt and pepper. Whisk to combine. Add the sliced onion. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until combined and the onion is coated. Turn off the heat. Set aside to cool at least 10 minutes. Taste, then season with salt and pepper if desired.
4
Cook the steaks
Meanwhile, pat the steaks dry with paper towels; season on all sides with salt, pepper, and the oregano. 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 (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
5
Finish the panzanella & serve your dish
While the steaks rest, reserving 1 tablespoon of the pickling liquid, drain the pickled onion. To the bowl of dressed cucumbers and croutons, add the tzatziki, pickled onion, and reserved pickling liquid; 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!
1
Prepare the ingredients
Large dice the baguette. Halve, peel, and thinly slice the onion. Wash and dry the cucumbers; halve lengthwise, then cut crosswise into 1/2-inch pieces. Roughly chop the olives. In a bowl, combine the cucumber pieces, chopped olives, 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 a drizzle 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 a large bowl. Add the dressed cucumbers; stir to combine. Wipe out the pan.
3
Pickle the onion
Meanwhile, in a small pot, combine the vinegar, sugar, and 1/4 cup of water; season with salt and pepper. Whisk to combine. Add the sliced onion. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until combined and the onion is coated. Turn off the heat. Set aside to cool at least 10 minutes. Taste, then season with salt and pepper if desired.
4
Cook the steaks
Meanwhile, pat the steaks dry with paper towels; season on all sides with salt, pepper, and the oregano. 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 (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes.
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
5
Finish the panzanella & serve your dish
While the steaks rest, reserving 1 tablespoon of the pickling liquid, drain the pickled onion. To the bowl of dressed cucumbers and croutons, add the tzatziki, pickled onion, and reserved pickling liquid; 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!
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