Panzanella Salad with a Reverse-Seared Steak
This steak panzanella salad is the perfect weeknight meal to celebrate the warmer weather. It's fresh and vibrant, with super easy and delicious ingredients. This recipe can be prepped ahead, wait to add the bread croutons and warm flat iron steak until you're ready to serve.
Servings: 4
Calories:
Ingredients
- 8 oz Flat Iron Steak I used 2 4oz steaks
- 10 oz Bakery Fresh Bread Ciabatta, Sourdough, Olive Oil, Baguette
- A drizzle of Olive Oil
- 1 tsp Salt divided
- 10 oz Cherry Tomatoes - sliced in half
- ½ Red/Purple Onion - thinly sliced
- 4 Persian Cucumbers - cut in about ¼ inch slices
- 4-6 Basil Leaves - chiffonade
- 3 TBSP Olive Oil
- 3 TBSP Red Wine Vinegar
- 2 TBSP Butter
- Maldon Salt
Instructions
- Preheat the oven to 350F.
- On sheet pan lined with parchment paper lay your Flat Iron steak. Sprinkle with a pinch of salt. Roast in the over for 10-18 minutes, depending on how thick the steak is and your preferred doneness. For an internal temperature to be medium, it will need to be about 145F.
- While the steak cooks, cut up your bread into 1 inch bite size pieces and lay on another sheet pan lined with parchment paper. Drizzle with olive oil and sprinkle with a pinch of salt. Bake at 350F (add it in the oven with your steak if you have room) for 10-12 minutes until toasted.
- In a large bowl add in the cherry tomatoes, red/purple onion, cucumber slices and toss.
- Chiffonade the basil and add to the bowl.
- In a bowl or jar, add in the olive oil and red wine vinegar and whisk vigorously.
- Add the croutons, the dressing to the salad and toss to combine.
- Reverse-sear the flat iron steak. In a preheated pan over high heat, add the butter and the steaks. Sear quickly for 2-3 minutes on each side until browned. Remove from the heat. You can use a cast iron pan, a non-stick pan or a stainless steel pan. If the steak sticks to the bottom wait to flip to remove from the pan. In a stainless steel pan, the steak will "release" on it's own when it browned, do not try to rip it off. You can also quickly sear on the grill, preheat the grill to a high heat and grill the steak on both sides to create grill marks.
- Slice the steak and serve on top of the salad. For a finishing touch, add a pinch of Maldon salt.
