Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Oregano Steaks & Tzatziki Panzanella
with Pickled Onion
40 MIN
+$10.99/serving
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.
CLICK FOR RECIPE CARD
-
NutritionPER SERVING
-
Calories1140 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
-
2 8-Oz Pasture-Raised Tenderloin Steaks
-
1 Small Baguette
-
½ cup Tzatziki (Cucumber-Yogurt Sauce)
-
2 Persian Cucumbers
-
1 tsp Whole Dried Oregano
-
1 Red Onion
-
1 oz Pitted Niçoise Olives
-
1 Tbsp Red Wine Vinegar
-
1 Tbsp Sugar
step-by-step
instructions
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 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 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 6 to 8 minutes per side 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.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.
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
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 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 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 6 to 8 minutes per side 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.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.
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