Steaks & Panzanella with Olives & Feta

Steaks & Panzanella

with Olives & Feta

35 MIN
+$2.99/serving 4 Servings
Wellness at Blue Apron
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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.
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600 Calories or Less
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Available Options

  • with Top Sirloin Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Top Sirloin Steaks View recipe
  • with Flank Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks View recipe
  • with Ribeye Steak
    includes one 20-oz No Added Hormones, Antibiotic-Free, Pasture-Raised Ribeye Steak
    • with Ribeye Steak

    From the Test Kitchen

    For our take on beloved Italian panzanella (or bread salad), you’ll make croutons from crispy toasted baguette, then toss them with other classic ingredients like tomatoes and cucumbers to serve alongside herby seared steaks.
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    • Nutrition
      PER SERVING
    • Calories
      690 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    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
    Steaks & Panzanella with Olives & Feta
    Title
    • 1 20-Oz Pasture-Raised Ribeye Steak
    • ½ lb Grape Tomatoes
    • 4 Persian Cucumbers
    • ¼ cup Mayonnaise
    • 2 Small Baguettes
    • 1 oz Pitted Niçoise Olives
    • 2 Tbsps Sherry Vinegar
    • 1½ oz Feta Cheese
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

    Steaks & Panzanella

    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the baguettes. Halve the tomatoes. Quarter the cucumbers lengthwise; cut crosswise into 1/2-inch pieces. Roughly chop the olives. In a large bowl, combine the halved tomatoes, cucumber pieces, chopped olives, vinegar, and 1 tablespoon of olive oil. Season with salt and pepper; stir to coat.

    2 Make the croutons & start the panzanella

    Line a sheet pan with foil. Place the diced baguettes on the foil; drizzle with olive oil and season with salt and pepper. Toast in the oven 5 to 7 minutes, or until lightly browned and crispy. Transfer to the bowl of prepared vegetables.

    Make the croutons & start the panzanella
    Cook the steak
    3 Cook the steak

    Meanwhile, pat the steak dry with paper towels; season on both sides with salt, pepper, and half the Italian seasoning. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak. Cook, turning occasionally, 8 to 10 minutes, or until browned. Transfer to a sheet pan. Roast in the oven 5 to 9 minutes for medium-rare (125°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 10 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steak[s] 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.

    4 Finish the panzanella & serve your dish

    While the steaks rest, to the bowl of vegetables and croutons, add the mayonnaise, feta (crumbling before adding), and remaining Italian seasoning; 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!

    Finish the panzanella & serve your dish
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