Try this mouthwatering recipe for steak panzanella salad. A delightful combination of steak, tomatoes, bread, and basil.
Why we love this recipe
This recipe for steak panzanella salad is always a summer favorite in my house, but I figure out reasons to make it all year long, because one season is not enough for this conglomeration of juicy chunks of steak, toasty cubes of bread, a handful of tomatoes and basil and cucumber and speedy wine vinegar dressing.
It’s a snap to put together, and it’s one of the scrumptious recipes that has all you need for lunch or supper in one wonderful bowl. Happiness!
What is panzanella?
Panzanella is an Italian chopped salad of bread, onions and tomatoes that are soaked in a red wine vinegar and olive oil dressing. It is a delicious way to use up stale bread, but toasting your bread gives you the same great texture. It often includes cucumbers and sometimes basil.
I like traditional panzanella, but I also like turning it into a main meal by adding a little protein like chicken or fish…and in this case steak!
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
You can use whatever your favorite cut of steak is for this one – I’ve used everything from flank steak to filet – but this time we had a nice strip steak in the fridge, so the Souther husband took it out to the grill and cooked it to a gorgeous medium rare.
Meantime I cut up a baguette into bite-sized pieces, tossed them with olive oil and salt and pepper and toasted them on a cookie sheet until they were just golden. I snacked on a few for, you know, quality control purposes.
After that it was just a matter of slicing up the tomatoes along with some red onion for sass and a little cucumber, and then tossing the whole thing with a quick mixture of red wine vinegar and olive oil.
And basil. Happy sigh.
I like to let the salad sit for about 15 minutes or so before I dish it out, just to let the bread absorb a little of the dressing and the steak and tomato drippings. Which is basically torture, but it’s worth it.
And there you have it – a salad that is a fully satisfying meal! Happy sigh.
Steak Panzanella Salad
This recipe for steak panzanella salad is a glorious and easy combo of steak, tomatoes, bread and basil.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Oven and Grill
- Cuisine: Italian
Ingredients
- 1 pound strip steak (you can sub in your favorite alternate cut of steak if you like)
- 2 cups French bread, cubed
- 4 tablespoons olive oil
- Sea salt and fresh ground pepper
- 3–4 large tomatoes, cut into wedges
- 1 small cucumber, cut into small slices
- 1/2 small red onion, diced
- 2 tablespoons red wine vinegar
- 1/2 cup chopped fresh basil
Instructions
- Preheat oven to 400 and line a rimmed baking sheet with foil.
- Heat grill to high and cook steak to your liking – about 3 minutes per side for medium rare. Let the steak rest under foil while you prepare the remaining ingredients.
- Toss bread cubes with 1 tablespoon olive oil and a pinch each of salt and pepper. Place on prepared baking sheet and toast in the oven until golden, 5 to 10 minutes.
- Slice steak into bite sized cubes and add to large bowl. Add bread cubes, tomato, cucumber and onion.
- Shake remaining oil and vinegar together in a small jar with a pinch of salt and pepper. Pour over salad and toss. Add basil and toss again.
- Let the salad sit for about 15 minutes so the flavors can combine and then serve.
Mir says
Kate, I swear to the powers above that if we lived remotely near each other, I would pay you to make me dinners and bring them over. I do not have a handle on dinner now that my work hours are crazier, and I look at the plate on the screen and just feel longing.
This is amazing. That is all. :)
grace says
the basil in this basically seals the deal for me!
Gayle @ Pumpkin 'N Spice says
Oh I love your version of panzanella, Kate! I’ve never had it with steak before, so I have a feeling my husband would devour this in about two seconds! Looks so perfect for a weekend meal!
Amanda says
I am going to really miss all of this fresh basil in about four months. Have to use it while we can! This looks scrumptious!
Mary Ann | The Beach House Kitchen says
This is my kind of salad Kate! I’m a meat and tomatoes girl at heart! Will be sad to see those Jersey tomatoes go! Boo hoo!