Grilled Steak Panzanella Salad

Juicy grilled steak, charred bread cubes, juicy tomatoes, and lots of fresh basil make for the perfect summery meal in this grilled steak panzanella salad.

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Juicy grilled steak, charred bread cubes, juicy tomatoes, and lots of fresh basil make for the perfect summery meal in this grilled steak panzanella salad.

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 354kcal

Ingredients

White Wine Dressing

1/4 cup white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey or agave nectar
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/3 cup extra-virgin olive oil
Salt and pepper to taste

Panzanella Salad

3 large tomatoes, cored and cut into 1-inch chunks
2 medium sweet peppers, cored and cut into 1-inch chunks
1 small seedless cucumber, cut into 1/4-inch slices
1 small red onion, thinly sliced
1/2 cup firmly-packed torn basil leaves
2 tablespoons extra-virgin olive oil, divided
1 lb top sirloin steak, fat trimmed
Kosher salt and pepper to taste
1/2 French baguette, cut in half widthwise and then in half lengthwise

Instructions

White Wine Dressing

In a small bowl, whisk vinegar, mustard, honey, basil, and garlic powder. Slowly whisk in olive oil until dressing is smooth and season with salt and pepper to taste. Store dressing in refrigerator until ready to use.

Panzanella Salad

In a large bowl, combine tomatoes, sweet peppers, cucumber, red onion, and basil. Set aside for a moment.
Rub 1 tablespoon olive oil evenly all over steak and season well with salt and pepper.
Preheat grill to 400F (or lightly grease a cast iron grill pan to cook steak on stovetop). Place steak on preheated grill or in pan and grill 4-6 minutes on each side until internal temperature of steak reaches 130-135F for medium-rare (see blog post for additional cook preferences) Keep grill on.
Place steak on a cutting board, lightly tent with foil, and allow to rest 10 minutes.
Lightly brush the cut side of French bread with remaining olive oil. Place French bread cut side-down on grill and cook 2-3 minutes on each side until bread is slightly charred and crispy.
Thinly slice steak against the grain. Place French bread on cutting board and cut into 1-inch cubes.
Toss steak strips and bread cubes into salad and drizzle with white wine dressing. Toss salad to combine and season with additional salt and pepper to taste. Serve immediately and enjoy!

Notes

Storing Instructions

Salad is best if served immediately after assembly.

Nutrition