Seared Steaks & Romesco Panzanella with Almonds & Parmesan
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Seared Steaks & Romesco Panzanella

with Almonds & Parmesan

35 MIN
+$9.95/serving 2 Servings
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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  • with Bistro Steaks
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  • with NY Strip Steaks
    includes two 10-oz No Added Hormones, Antibiotic-Free, Pasture-Raised NY Strip Steaks
  • with NY Strip Steaks

    From the Test Kitchen

    For a unique, Spanish-style spin on beloved Italian panzanella (or bread salad), you’ll make croutons from crispy pan-toasted baguette, then toss them with vegetables and a creamy romesco mayo to serve alongside smoky seared steaks.
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    • Nutrition
      PER SERVING
    • Calories
      1020 Cals (est.)
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    fresh
    ingredients
    Seared Steaks & Romesco Panzanella with Almonds & Parmesan
    Title
    • 2 10-Oz No Added Hormones Ny Strip Steaks
    • 1 Small Baguette
    • 4 oz Grape Tomatoes
    • 2 Scallions
    • 1 Yellow Onion
    • 3 Tbsps Romesco Sauce (Contains Almonds)
    • 2 Tbsps Mayonnaise
    • 2 Tbsps Sliced Roasted Almonds
    • 1½ Tbsps Golden Raisins
    • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
    • 1 Tbsp Sherry Vinegar
    • ¼ cup Grated Parmesan Cheese
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve and peel the onion; cut into 1/2-inch-wide wedges. Cut the scallions crosswise into 1-inch pieces. Large dice the baguette. Halve the tomatoes; place in a large bowl. Add the vinegar and raisins; season with salt and pepper. Toss to coat. In a bowl, combine the romesco sauce and mayonnaise.

    Roast the vegetables
    2 Roast the vegetables

    Place the onion wedges and scallion pieces on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 12 to 14 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Remove from the oven.

    Make the croutons & start the panzanella
    3 Make the croutons & start the panzanella

    Meanwhile, 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 seasoned tomatoes. Wipe out the pan.

    Cook the steaks
    4 Cook the steaks

    Pat the steaks dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). 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. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

    Make the panzanella
    5 Make the panzanella

    While the steaks rest, to the bowl of seasoned tomatoes and croutons, add the roasted vegetables and romesco mayo; toss to combine. Taste, then season with salt and pepper if desired.

    Slice the steaks & serve your dish
    6 Slice the steaks & serve your dish

    Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the panzanella. Garnish with the almonds and cheese. Enjoy!  

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve and peel the onion; cut into 1/2-inch-wide wedges. Cut the scallions crosswise into 1-inch pieces. Large dice the baguette. Halve the tomatoes; place in a large bowl. Add the vinegar and raisins; season with salt and pepper. Toss to coat. In a bowl, combine the romesco sauce and mayonnaise.

    2 Roast the vegetables

    Place the onion wedges and scallion pieces on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 12 to 14 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Remove from the oven.

    Roast the vegetables
    Make the croutons & start the panzanella
    3 Make the croutons & start the panzanella

    Meanwhile, 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 seasoned tomatoes. Wipe out the pan.

    4 Cook the steaks

    Pat the steaks dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). 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. Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

    Cook the steaks
    Make the panzanella
    5 Make the panzanella

    While the steaks rest, to the bowl of seasoned tomatoes and croutons, add the roasted vegetables and romesco mayo; toss to combine. Taste, then season with salt and pepper if desired.

    6 Slice the steaks & serve your dish

    Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the panzanella. Garnish with the almonds and cheese. Enjoy!  

    Slice the steaks & serve your dish
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