Oregano Steaks & Tzatziki Panzanella

with Pickled Onion

40 MIN

+$8.99/serving 2 Servings

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with NY Strip Steaks

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 juicy tomatoes, briny olives, and the creamy tzatziki that dresses it all.
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Nutrition

PER SERVING
Calories

1070 Cals (est.)

View Full Nutrition

fresh

ingredients

2 10-Oz No Added Hormones Ny Strip Steaks
1 Small Baguette
4 oz Grape Tomatoes
1 Red Or Yellow Onion
½ cup Tzatziki (Cucumber-Yogurt Sauce)
1 oz Pitted Niçoise Olives
1 Tbsp Red Wine Vinegar
1 Tbsp Sugar
1 tsp Whole Dried Oregano

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Wash, dry, and halve the tomatoes. Roughly chop the olives. Large dice the baguette. Halve, peel, and thinly slice the onion. In a large bowl, combine the halved tomatoes, 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 the bowl of dressed tomatoes; 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 both 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 2 to 3 minutes, or until lightly browned. Flip and cook 1 to 2 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 tomatoes 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!