Steaks & Panzanella with Olives & Feta

Steaks & Panzanella

with Olives & Feta

35 MIN
4 Servings
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Available Options

  • with Flank Steaks
    includes four 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks
  • with Tenderloin Steaks
    with four 8-oz No Added Hormones, Antibiotic-Free, Pasture-Raised Tenderloin Steaks View recipe
  • with NY Strip Steaks
    includes two 10-oz No Added Hormones, Antibiotic-Free, Pasture-Raised NY Strip Steaks View recipe
    • with Flank Steaks

    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
      630 Cals (est.)
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    Nutrition Label
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    fresh
    ingredients
    Steaks & Panzanella with Olives & Feta
    Title
    • 4 Flank Steaks
    • ½ lb Grape Tomatoes
    • 2 Small Baguettes
    • 4 Persian Cucumbers
    • ¼ cup Mayonnaise
    • 2 Tbsps Sherry Vinegar
    • 1 oz Pitted Niçoise Olives
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    • 1½ oz Feta Cheese
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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. 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.

    Make the croutons & start the panzanella
    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.

    Cook the steaks
    3 Cook the steaks

    Meanwhile, pat the steaks 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 steaks. Cook 2 to 4 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. 

    Finish the panzanella & serve your dish
    4 Finish the panzanella & serve your dish

    While the steaks rest, to the bowl of vegetables and croutons, add the mayonnaise, cheese (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!

    Tips from Home Chefs

    Steaks & Panzanella

    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. 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 steaks
    3 Cook the steaks

    Meanwhile, pat the steaks 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 steaks. Cook 2 to 4 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. 

    4 Finish the panzanella & serve your dish

    While the steaks rest, to the bowl of vegetables and croutons, add the mayonnaise, cheese (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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