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.
Servings 2
Ingredients
- 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)
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.