Oregano Steaks & Tzatziki Panzanella with Pickled Onion

Oregano Steaks & Tzatziki Panzanella

with Pickled Onion

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance
  • with Bistro Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Bistro Steaks
  • with Flank Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks View recipe
  • with Bistro 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.
    CLICK FOR RECIPE CARD

    See Plans
    • Nutrition
      PER SERVING
    • Calories
      600 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Oregano Steaks & Tzatziki Panzanella with Pickled Onion
    Title
    • 2 Steaks
    • 1 Small Baguette
    • 2 Persian Cucumbers
    • 1 Red Onion
    • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
    • 1 oz Pitted Niçoise Olives
    • 1 Tbsp Sugar
    • 1 Tbsp Red Wine Vinegar
    • 1 tsp Whole Dried Oregano
    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the cucumbers; halve lengthwise, then cut crosswise into 1/2-inch pieces. Roughly chop the olives. Large dice the baguette. Halve, peel, and thinly slice the onion. In a large 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 the bowl of 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 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, 6 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.

    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

    Wash and dry the cucumbers; halve lengthwise, then cut crosswise into 1/2-inch pieces. Roughly chop the olives. Large dice the baguette. Halve, peel, and thinly slice the onion. In a large 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 the bowl of 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 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, 6 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.

    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!

    Browse Steps
    1 of 5