Wednesday, May 18, 2011

Steak and Vegetable Panzanella

I've seen lots of different versions of this hearty, Italian summer salad. The basics are usually the same: crusty bread, steak, veggies and some sort of leafy lettuce or herbs, all tossed with a vinegar-based dressing. I prefer this recipe, but you can add or delete items that don't appeal to you. I think this is a super light summer time treat. 6 oz. French bread, torn into 1 inch pieces
1 tbsp canola oil
1 pound sirloin steak (about 1 inch thick)
1.5 tsp salt
1/2 tsp pepper
1 seedless cucumber, quartered lengthwise and sliced
1/2 cup sliced carrots
1/2 cup sliced radishes
1/2 cup torn fresh basil
1/4 cup torn or chopped fresh parsley
1/2 head torn romaine (or arugula)
1/4 cup red wine vinegar
1/3 cup EVOO

  1. Preheat oven to 350*. Place torn bread on a baking sheet and toast for 8-10 minutes. (Leave oven on.)

  2. Heat canola oil in medium skillet. Sprinkle both sides of steak with 1 tsp salt and pepper. Add steak to skillet; cook 3 minutes on each side. Bake for 7 minutes or until desired doneness. Let stand on cutting board for 5 minutes before slicing.

  3. In large bowl combine bread, steak, cucumber, carrots, radishes, basil, parsley and romaine.

  4. In small bowl, whisk together vinegar and EVOO. Sprinkle with remaining 1/2 tsp salt. Drizzle over salad. Let stand 5 minutes before serving.

1 comment:

  1. yuuuuuuuum, mentally filing this one away. The next time I hit up the farmers market, I am gonna search for some of these ingredients.



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