Grilled Steak Panzanella Salad (Printable Version)
Tender grilled steak meets fresh veggies and crispy sourdough, tossed in a zesty vinaigrette for a light, hearty dish.
# Ingredients:
→ Protein
01 -
450 g sirloin or flank steak
02 -
Salt and black pepper to taste
→ Bread
03 -
4 cups (roughly 120 g) day-old sourdough bread, cubed
04 -
30 ml olive oil
→ Vegetables and Herbs
05 -
300 g cherry tomatoes, halved
06 -
1/2 small red onion, thinly sliced
07 -
1 small cucumber, chopped
08 -
15 g fresh basil leaves
→ Dressing and Garnish
09 -
15 ml balsamic vinegar
10 -
30 ml red wine vinegar
11 -
5 g Dijon mustard
12 -
60 ml extra virgin olive oil
13 -
15 g shaved Parmesan cheese
# Steps:
01 -
Season the steak with salt and black pepper. Grill over medium-high heat for 4 to 5 minutes per side until reaching desired doneness. Remove from heat and let rest before slicing thinly.
02 -
Heat olive oil in a large skillet over medium heat. Add sourdough cubes and cook, stirring occasionally, until golden and crisp, about 5 to 7 minutes. Remove from heat and set aside.
03 -
In a large bowl, mix halved cherry tomatoes, sliced red onion, chopped cucumber, fresh basil leaves, and toasted sourdough cubes.
04 -
Whisk together red wine vinegar, Dijon mustard, extra virgin olive oil, and balsamic vinegar in a small bowl. Season with salt and pepper to taste.
05 -
Add sliced grilled steak to the salad mixture. Drizzle with the vinaigrette and toss gently to combine evenly.
06 -
Top with shaved Parmesan cheese and additional basil leaves if desired. Serve immediately to maintain freshness and texture.
# Notes:
01 -
Letting the steak rest after grilling allows juices to redistribute, enhancing tenderness.