Go Back
+ servings

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.
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2
Author Bullock's Buzz


  • 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 4oz)


  • 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.


Drying fresh bread in the oven or on the grill produces a better texture than using stale bread.