Steak and Vegetable Panzanella

Lynnda Cloutier


This is a hearty version of the Italian Bread Salad.Unknown source

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6 oz. french bread, torn into 1 inch pieces
1 tbsp.canola oil
1 pound sirloin steak, about 1 1/4 inches thick
1 1/2 t. salt, divided
1/2 t. ground black pepper
1 seedless cucumber, quartered lengthwise and sliced
1/2 cup thinly sliced carrots
1/2 cup thinly sliced radishes
1/2 cup torn fresh basil leaves
1/4 cup chopped fresh parsley
1/4 cup red wine vinegar
1/3 cup extra virgin olive oil

Directions Step-By-Step

Preheat oven to 350. Put torn bread on a rimmed baking sheet; bake for 8 minutes or until toasted and crisp. Remove from oven. Do not turn off oven. Heat canola oil in medium ovenproof skillet over medium high heat. Sprinkle both sides of steak with 1 t. salt and pepper. Add steak to skillet; cook for 3 minutes on each side or until browned. Bake for 7 minutes or to desired degree of doneness. Put steak on cutting board and let stand for 5 minutes. Cut steak across the grain into thin slices. In large bowl, mix toasted bread, steak slices, cucumber, carrots, radishes, basil and parsley. In small bowl, whisk together vinegar and remaining 12 t. salt. Slowly whisk in olive oil. Drizzle over steak mixture, tossing to coat. Let stand for 5 minutes before serving. Serves 4

About this Recipe

Course/Dish: Beef, Steaks and Chops