GRILLED STEAK PANZANELLA SALAD WITH TOMATO VINAIGRETTE
Ripe, juicy tomatoes provide the salad dressing as well as a key ingredient in this hanger steak salad. With balsamic, garlic, and plenty of fresh basil, it will transport you to the sunny Italian countryside.
Provided by Anna Stockwell
Categories Steak Grill Tomato Summer Salad Bread Basil Kale Zucchini Flaming Hot Summer Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk balsamic vinegar, 3 Tbsp. oil, 1 tsp. kosher salt, and 1/2 tsp. pepper in a small bowl. Finely grate 2 garlic cloves and whisk into marinade. Place steak in a resealable plastic bag. Pour marinade over steak, toss to coat, then let rest at room temperature at least 1 hour.
- Meanwhile, toss tomatoes and 1 tsp. kosher salt in a colander set over a large bowl; let rest 1 hour.
- Prepare a grill for medium-high heat or heat grill pan over medium-high; lightly oil grate or pan. Remove steaks from marinade and pat dry. Grill steaks, turning occasionally, until lightly charred on all sides and an instant-read thermometer inserted into the center registers 125°F, 8-10 minutes for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
- Brush zucchini with oil; season with 1/4 tsp. kosher salt and 1/8 tsp. pepper. Grill, turning occasionally, until zucchini is charred and tender, about 10 minutes. Meanwhile, grill bread alongside zucchini, turning occasionally, until lightly charred and crisp, about 5 minutes. Transfer zucchini and bread to cutting board. Let cool slightly. Slice zucchini into 1/4"-thick half moons. Crush remaining garlic clove and rub all over bread. Cut bread into 1" cubes.
- Shake colander to thoroughly drain tomatoes, reserving liquid in bowl. Add mustard, white wine vinegar, and remaining 1/4 cup oil and 1/2 tsp. pepper to bowl with tomato liquid and whisk to combine. Add kale and zucchini and toss to coat. Add tomatoes, bread, and basil and toss just to combine. Top with steak and sprinkle with sea salt.
- Do Ahead
- Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking.
HEIRLOOM TOMATO PANZANELLA
Make and share this Heirloom Tomato Panzanella recipe from Food.com.
Provided by MsPia
Categories < 60 Mins
Time 40m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Heat a stove-top grill. Brush the bread with olive oil, sprinkle with salt, and grill for 10 minutes on each side, until nicely browned. If you don't have a stove-top grill, heat the oil in a large sauté pan, add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
- For the vinaigrette, whisk together the garlic, mustard, vinegar, olive oil, salt, and pepper.
- In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Toss with enough vinaigrette to moisten. Season liberally with salt and pepper and arrange the vegetables artfully on a platter. Drizzle the bread with extra vinaigrette or olive oil and add to the platter.
- Serve immediately, or allow the salad to sit for about half an hour for the flavors to blend.
Nutrition Facts : Calories 135.3, Fat 12.6, SaturatedFat 1.8, Sodium 179.4, Carbohydrate 5.5, Fiber 1, Sugar 1.6, Protein 1.1
HEIRLOOM TOMATO PANZANELLA
Provided by Geoffrey Zakarian
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F.
- In a medium mixing bowl, combine the bread and olive oil and season with salt and pepper. Transfer to a baking sheet and bake until golden brown, 12 minutes. Cool to room temperature.
- Combine the cucumbers, onions, parsley, capers, olives, garlic, basil, tomatoes and cooled bread cubes in a bowl and dress with the Mustard-Anchovy Vinaigrette. You may use more or less vinaigrette depending on your preference. Season with salt and pepper.
- Puree the vinegar, mustard, garlic, shallots and anchovies in a blender. With the motor running, emulsify the oil into the mixture. Season with salt and pepper.
HEIRLOOM TOMATO PANZANELLA
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Preheat oven to 375 degrees F and preheat a cookie sheet in it.
- Melt the butter in a large skillet over medium heat and cook until it foams. Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Add the bread cubes and toss to coat with the butter. Season with salt and pepper. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.
- Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 8 or 9 minutes. Let cool. Store in an airtight container.
- Michael's Notes: I use a serrated knife to remove the crust from day-old bread, then switch to a chef's knife to cut the cubes because it doesn't tear the bread. Also note that I recommend grating the Parmesan finely so that it will stick to the bread better.
PANZANELLA (ITALIAN TOMATO AND BREAD SALAD)
Panzanella is a classic tomato and bread salad from Tuscany. Bursting with ripe tomatoes, cucumber and basil, it's hard to think of a salad that screams "summer" any louder. Chunks of lightly toasted bread meanwhile bring delicious texture and some heft to the salad, making it filling enough for lunch or a light meal.Be warned, this salad demands the very best tomatoes! If you don't have juicy tomatoes, don't make this. Make another salad instead!And though some Italians may tell you toasting bread is not the traditional way to make Panzanella, don't skip it. That is, unless you WANT unidentifiable white mush in your bowl within minutes of making this!
Provided by Nagi
Categories Side Salad
Time 50m
Number Of Ingredients 11
Steps:
- Preheat oven to 180°C /350°F (160°C fan).
- Toss bread chunks with 1 tbsp olive oil in a bowl.
- Toast: Spread bread on a a tray and toast for about 15 minutes, until the outside is becoming golden and crunchy but the inside is still a little soft, like toast. Remove and leave to cool.
- Cut tomato into 8 wedges each. Cut some of these wedges into half (I like irregular shapes for this rustic salad).
- Sweat tomato with salt: Put tomatoes into a colander over a large bowl. Season with the salt, toss and set aside for 10 minutes to draw out the juices. RESERVE the tomato juice in the bowl for the dressing.
- Cut cucumber into any shaped chunks aroun 2.5cm / 1" pieces. Again, I like to do irregular but even-sized shapes.
- Toss veg: Place tomato sweating in colander into large bowl. Add cucumber and basil, toss gently.
- Tomato Dressing: Add Dressing ingredients into bowl holding the tomato juice, whisk well.
- Dress salad: Add bread to salad, pour over dressing. Give it a light toss.
- Rest then serve: Leave for 5 minutes to let the juices soak into the bread, tossing once or twice. Toss once more just before serving!
Nutrition Facts : Calories 431 kcal, Carbohydrate 32 g, Protein 6 g, Fat 32 g, SaturatedFat 5 g, Sodium 972 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 27 g, ServingSize 1 serving
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- Preheat oven to 375°F. Toss together bread, ¼ cup of the oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper on a large rimmed baking sheet; spread mixture in an even layer. Bake until golden brown and crispy, about 15 minutes, tossing once halfway through cook time.
- Toss together tomatoes, cucumber, arugula, basil, tarragon, capers, and toasted bread in a large bowl; set aside.
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- Toss approximately 3/4 of the vinaigrette with the salad ingredients and allow everything to sit for 30 minutes so that the flavors can mingle. If desired, drizzle on the remaining vinaigrette just before serving.
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Estimated Reading Time 5 mins
- Preheat the oven to 375 degrees Fahrenheit. Cut the bread into bite sized pieces (approximately 1” in size). Add the bread cubes to a large bowl. Drizzle 3 tablespoons of olive oil over the bread cubes. Season the bread cubes liberally with salt and pepper. Toss the cubes, adding another tablespoon of oil if needed. Spread the cubes out on a large baking sheet.
- Transfer the baking sheet to the preheated oven. Bake for 10 – 15 minutes until crisp and lightly browned. Remove the baking sheet from the oven and allow the bread cubes to cool to room temperature.
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- On a cutting board, using the flat side of a chef's knife, mash the garlic clove to a paste with a pinch of salt; transfer to a large bowl. Add the tomatoes, onion, vinegar and the 3/4 cup of olive oil and season with salt and pepper. Let the mixture stand at room temperature, stirring a few times, for at least 1 hour or up to 2 hours.
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