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Steaks & Panzanella
with Olives & Feta
40 MIN
+$10.99/serving
2 Servings
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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NutritionPER SERVING
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Calories1050 Cals (est.)
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fresh
ingredients
Title
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1 20-Oz Pasture-Raised Ribeye Steak
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4 oz Grape Tomatoes
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2 Persian Cucumbers
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1 Small Baguette
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2 Tbsps Mayonnaise
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1 Tbsp Red Wine Vinegar
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1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
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1 oz Pitted Niçoise Olives
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1½ oz Feta Cheese
step-by-step
instructions
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Large dice the baguette. Halve the tomatoes. Quarter the cucumbers lengthwise, then 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
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 prepared vegetables. Wipe out the pan.
3
Cook the steak
Pat the steak dry with paper towels; season on both sides with salt, pepper, and half the Italian seasoning. In the same 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. Leaving any browned bits (or fond) in the pan, 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 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 steak rests, 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 steak; slice crosswise against the grain. Serve the sliced steaks with the finished panzanella. Enjoy!
1
Prepare the ingredients
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Large dice the baguette. Halve the tomatoes. Quarter the cucumbers lengthwise, then 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
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 prepared vegetables. Wipe out the pan.
3
Cook the steak
Pat the steak dry with paper towels; season on both sides with salt, pepper, and half the Italian seasoning. In the same 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. Leaving any browned bits (or fond) in the pan, 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 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 steak rests, 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 steak; slice crosswise against the grain. Serve the sliced steaks with the finished panzanella. Enjoy!
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