Oregano Steaks & Tzatziki Panzanella with Pickled Onion
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Oregano Steaks & Tzatziki Panzanella

with Pickled Onion

40 MIN
+$9.95/serving 2 Servings
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  • with NY Strip Steaks
    includes two 10-oz No Added Hormones, Antibiotic-Free, Pasture-Raised NY Strip Steaks
  • with Bistro Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks View recipe
  • 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 crunchy cucumbers, briny olives, and the creamy tzatziki that dresses it all.
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    • Nutrition
      PER SERVING
    • Calories
      910 Cals (est.)
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    ingredients
    Oregano Steaks & Tzatziki Panzanella with Pickled Onion
    Title
    • 2 10-Oz No Added Hormones Ny Strip Steaks
    • 1 Small Baguette
    • 2 Persian Cucumbers
    • 1 Red 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
    time-saving
    tips & techniques
    Prepare the ingredients
    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.

    Make the croutons & start the panzanella
    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.

    Pickle the onion
    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.

    Cook the steaks
    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 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.

    Finish the panzanella & serve your dish
    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! 

    Tips from Home Chefs

    Prepare the ingredients
    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.

    Make the croutons & start the panzanella
    Pickle the onion
    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 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.

    Cook the steaks
    Finish the panzanella & serve your dish
    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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