Steaks & Panzanella with Olives & Parmesan

Steaks & Panzanella

with Olives & Parmesan

40 MIN
+$2.99/serving 2 Servings
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Available Options

  • with Top Sirloin Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Top Sirloin Steaks View recipe
  • with Tenderloin Steaks
    includes two 8-oz No Added Hormones, Antibiotic-Free, Pasture-Raised Tenderloin Steaks View recipe
  • with Flank Steaks
    includes two 5.5-oz No Added Hormones, Pasture-Raised Flank Steaks
    • 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
      700 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 & Parmesan
    Title
    • 2 Flank Steaks
    • 4 oz Grape Tomatoes
    • 2 Persian Cucumbers
    • 2 Tbsps Mayonnaise
    • ¼ cup Grated Parmesan Cheese
    • 1 Tbsp Red Wine Vinegar
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    • 1 oz Pitted Niçoise Olives
    • 1 Small Baguette

    Steaks & Panzanella

    Prepare the ingredients
    1 Prepare the ingredients

    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, and chopped olives; add the 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.

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

    Pat the steaks 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 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, parmesan, 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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