STEAK PANZANELLA SALAD
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place the tomatoes in a medium bowl. Sprinkle 1 teaspoon salt over the tomatoes and stir until coated. Set aside for 1 hour.
- Preheat a grill for cooking over medium-high heat. Brush the grill grates with the vegetable oil. Sprinkle the steaks generously with salt and pepper on all sides. Place the steaks on the grill and cook, flipping only once, about 4 minutes per side or until desired degree of doneness is reached. Set aside to rest for 10 minutes.
- Prepare the Texas toast on the grill, grilling about 2 minutes more per side than the package instructions call for to make the bread extra-crispy. Cut the toast into bite-sized pieces and set aside.
- Pour off any juice that has collected from the tomatoes into a large bowl for the vinaigrette. Whisk in the vinegar and mustard. While continuously whisking, slowly pour in the olive oil until the mixture is throughly combined and emulsified. Add the tomatoes to the vinaigrette.
- Cut the steaks into 1-inch cubes, discarding any large pieces of fat. Add the cubes of steak and toast to the tomatoes and vinaigrette and tear 5 basil leaves into the bowl. Toss gently to combine.
- Pour the salad onto a serving platter and tear the remaining basil leaves over the top. Serve immediately.
CHEF JOHN'S PANZANELLA
The key to this panzanella is frying the bread cubes in loads of olive oil in a skillet, which obviously makes them crispy. But the healthful fat also soaks into the bread cubes and renders them semi-waterproof, or dressing-proof. The same goes for the dusting of Parmesan cheese applied halfway through the crisping process.
Provided by Chef John
Categories Salad
Time 1h
Yield 2
Number Of Ingredients 10
Steps:
- Pour bread into a large skillet and drizzle with 1/4 cup olive oil, working in batches if necessary. Cook and stir bread over medium heat, adding more oil as needed, until bread cubes are golden and crispy on the outside, 7 to 12 minutes.
- Sprinkle Parmigiano-Reggiano over the top of the bread cubes; cook and stir until cheese is melted onto bread, and bread is crispy on the outside but still chewy on the inside, 3 to 4 minutes more. Cool completely.
- Combine tomatoes, red wine vinegar, extra virgin olive oil, garlic, sugar, salt, and black pepper together in a bowl until well-mixed. Cover bowl with plastic wrap and let sit at room temperature until flavors combine, about 20 minutes.
- Toss basil into tomato mixture; add bread cubes and stir. Let salad sit at room temperature 3 to 4 minutes; if the liquid is completely absorbed, add more vinegar and extra virgin olive oil to taste. Season with salt and black pepper.
Nutrition Facts : Calories 745.5 calories, Carbohydrate 68.4 g, Cholesterol 8.8 mg, Fat 45.8 g, Fiber 4.2 g, Protein 17.5 g, SaturatedFat 7.9 g, Sodium 927 mg, Sugar 3.3 g
PANZANELLA SALAD WITH BISON FLANK STEAK
Flavorful grilled bison flank steak is sliced thinly across the grain for maximum tenderness and served with an Italian-inspired toasted bread salad with tomatoes, fresh mozzarella cheese, and basil leaves.
Provided by The Bison Council
Categories Trusted Brands: Recipes and Tips The Bison Council
Time 48m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F. Place bread pieces in a shallow baking pan. Drizzle with the 2 tablespoons oil; toss gently to coat. Bake for 5 minutes or until toasted, stirring once or twice. Cool slightly; transfer to a very large bowl.
- Combine mozzarella cheese, tomatoes, cucumber, onion, and basil in a large bowl; set aside.
- For dressing, whisk together vinegar, the 3 tablespoons oil, the garlic, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper in a small bowl. Pour dressing over the tomato mixture; toss to coat. Spoon the tomato mixture over the bread; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Serve with Grilled Bison Flank Steak.
- Grilled Bison Flank Steak: Sprinkle bison flank steak with the 1 teaspoon salt and the 1/4 teaspoon pepper. For gas or charcoal grill, place steak on the rack of an uncovered grill directly over medium-high heat. Grill for 8 to 10 minutes or until desired doneness. Cover bison flank steak with foil and let stand for 5 minutes. Thinly slice steak across the grain.
Nutrition Facts : Calories 304 calories, Carbohydrate 16.8 g, Cholesterol 54.4 mg, Fat 17.2 g, Fiber 1.7 g, Protein 20.3 g, SaturatedFat 5 g, Sodium 571.6 mg, Sugar 3.7 g
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.
PANZANELLA WITH GRILLED EGGPLANT
Provided by Florence Fabricant
Categories lunch, weekday, salads and dressings
Time 40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat grill or broiler. Grill or broil eggplant slices until nicely browned, turning once to brown both sides. Coarsely chop slices; set aside.
- Slice the bread one-half-inch thick and lightly toast the slices on the grill or under the broiler. Rub each slice with the cut side of the garlic. Dice the bread and mince the garlic.
- Combine tomatoes, onion and eggplant in bowl. Add minced garlic. Fold in vinegar and olive oil. Fold in bread, mixing well so it becomes moistened with vinegar, oil and juice of tomatoes. Fold in basil and season salad with salt and pepper. Set aside at least one-half-hour before serving.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 8 grams, Carbohydrate 11 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 486 milligrams, Sugar 5 grams
GRILLED SUMMER PANZANELLA
Grilled bread and sweet corn are tossed with heirloom tomatoes, cucumbers and fresh herbs in this veggie-packed summer dish that pairs perfectly with grilled chicken or fish.
Provided by Megan Mitchell
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Prepare a grill or large grill pan for medium heat. Clean and oil the grill grates.
- Grill the corn, turning often to char all sides, about 10 minutes. Transfer to a cutting board and let cool slightly before cutting the kernels from the cobs. Transfer the kernels to a large bowl.
- Cut the bread into 1 1/2-inch-thick slices. Liberally drizzle both sides with oil and season with salt and pepper. Working in batches if needed, grill until charred and crispy, 3 to 4 minutes per side. Transfer to a cutting board, cut into 1-inch cubes and put in the bowl with the corn.
- Cut the tomatoes. If using large heirlooms cut into 1/2-inch dice. If using grape or cherry heirlooms, halve the smaller ones and quarter the larger ones. Transfer to the bowl with the corn and bread, along with the cucumbers, basil, chives and vinegar. Drizzle with oil and season with salt and pepper. Toss to coat and taste for seasoning, adding more vinegar if needed. Serve immediately.
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