Chunks of bread and heirloom tomatoes soak in a zesty dressing, while tender grilled steak adds a delicious twist to this classic Italian salad, Panzanella.
As a true Southerner, I love to cook on the grill. And while grilling season may not quite officially be here yet, it’s not far away! This past weekend was so gorgeous, my husband and I just had to break out the grill and cook. What did we wind up with? A delectable Steak and Heirloom Tomato Panzanella!
Panzanella is a Tuscan bread salad that’s popular throughout central Italy – especially in the Summer months. A simple yet delicious mixture of ripe tomatoes and stale bread that’s revived with a yummy olive oil and vinegar dressing.
This particular panzanella recipe takes the salad up a notch from a simple light meal or side to a filling dinner that’s perfect for throwing together on a warm evening. Godere!
Sirloin Steak & Heirloom Tomato Panzanella
Ingredients for Steak and Heirloom Tomato Panzanella:
- 1 pound top sirloin or flank steak.
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 4 cups gem lettuce
- 1/2 cup thinly sliced red onion
- 1 cup thinly sliced fresh basil
- 1.5 pound multicolored heirloom tomatoes, cut into rough chunks
- 4 Persian cucumbers, halved lengthwise and sliced on the diagonal
- 2 french dinner rolls, halved (you can use any bread you wish, around 4 oz. Pro Tip: drying fresh bread in the oven or on the grill produces a better texture than using stale bread.)
Directions for Steak and Heirloom Tomato Panzanella:
Begin by removing the steak from fridge and allow it to come to room temperature to ensure its best flavor.
Meanwhile, brush the bread with olive oil.
Preheat the grill (or grilling skillet) to medium-high heat, and coat with cooking spray.
Rub the steak evenly with half of the salt and pepper (¼ teaspoon each).
Next, place the the steak on grill and cook for 3-4 minutes on each side until the meat reaches at least 130°F internally.
Next, place bread on grill and cook until toasted and golden.
Remove steak from grill and let rest on a cutting board for 5-10 minutes.
While the steak rests, combine the remaining salt and pepper, oil, and vinegar in a bowl or platter.
Then add the tomatoes, cucumber, onion and gem lettuce and toss to completely combine with the dressing.
Now, tear up the toasted bread and cut the steak against the grain. Add both to the salad, tossing to completely incorporate, then let the salad stand for 5-10 more minutes to allow the steak and bread to soak up the flavors.
Serve immediately and enjoy!
And there you have it. A mouth-watering, yet simple meal that tastes just like summer! I hope you enjoy this Steak and Heirloom Tomato Panzanella as much we did! Don’t miss the handy-dandy printable version of this recipe below!
Steak and Heirloom Tomato Panzanella
A delectable Steak and Heirloom Tomato Panzanella featuring a simple blend of ripe tomatoes and stale bread that’s revived with a zesty olive oil and vinegar dressing. This particular Panzanella recipes adds grilled steak, taking it from a simple light meal to a filling dinner that’s perfect for throwing together on a warm evening.
Ingredients
Steak
- 1 pound top sirloin or flank steak.
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 4 cups gem lettuce
- 1/2 cup thinly sliced red onion
- 1 cup thinly sliced fresh basil
- 1.5 pound multicolored heirloom tomatoes, cut into rough chunks
- 4 persian cucumbers, halved lengthwise and sliced on the diagonal
- 2 french dinner rolls, halved (you can use any bread you wish, around 4oz)
- 1 tbsp extra-virgin olive oil
Salad Dressing
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- Remaining Salt, divided
- Remaining Pepper, divided
Instructions
- Remove steak from fridge and allow to come to room temperature for best flavor.
- Brush bread with olive oil.
- Preheat grill (or grilling skillet) to medium-high heat.
- Coat grill or skillet with cooking spray.
- Rub steak evenly with half of the salt and pepper (¼ teaspoon each).
- Place steak on grill and cook for 3-4 minutes on each side until meat reaches at least 130°F internally.
- Place bread on grill and cook until toasted and golden.
- Let steak rest on a cutting board for 5-10 minutes.
- While steak cooks and rests, combine remaining salt and pepper, oil, and vinegar in a bowl or platter.
- Add tomatoes, cucumber, onion and gem lettuce and toss to combine with dressing.
- Tear up toasted bread and cut the steak against the grain. Toss through salad.
- Let the salad stand for 5-10 minutes to allow the steak and bread to soak up the flavors and serve immediately.
Notes
Drying fresh bread in the oven or on the grill produces a better texture than using stale bread.
Nutrition Information:
Yield:
2 bowlsServing Size:
1 bowlAmount Per Serving: Calories: 1121Total Fat: 66gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 41gCholesterol: 242mgSodium: 940mgCarbohydrates: 51gFiber: 11gSugar: 20gProtein: 83g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
Do you have a favorite grilling recipe? Share with us in the comments below!
