When I think of summer evenings, the aroma of grilled steak wafting through the air instantly comes to mind. The Grilled Steak Panzanella Salad is a delightful way to celebrate those warm nights. It’s not just a meal; it’s an experience that brings friends and family together.
This recipe is perfect for busy days when you want something quick yet impressive. With juicy steak, fresh veggies, and crispy bread, it’s a hearty dish that satisfies. Plus, it’s a fantastic way to enjoy seasonal produce. Let’s dive into this flavorful delight that’s sure to become a favorite!
Why You’ll Love This Grilled Steak Panzanella Salad
This Grilled Steak Panzanella Salad is a game-changer for your weeknight dinners.
It’s quick to prepare, taking just 35 minutes from start to finish.
The combination of tender steak, vibrant veggies, and crunchy bread creates a symphony of flavors and textures.
Plus, it’s versatile enough to impress guests or satisfy a hungry family.
You’ll find yourself making this dish again and again, and your taste buds will thank you!
Ingredients for Grilled Steak Panzanella Salad
Creating a delicious Grilled Steak Panzanella Salad starts with fresh, quality ingredients. Here’s what you’ll need:
Flank Steak: This cut is perfect for grilling, offering a rich flavor and tenderness when cooked right.
Salt and Black Pepper: Essential for seasoning the steak, enhancing its natural flavors.
Olive Oil: A drizzle for grilling and another for toasting the bread, adding a lovely richness.
Crusty Bread: Look for a hearty loaf that can hold up to the salad’s moisture without getting soggy.
Cherry Tomatoes: Their sweetness and juiciness bring a burst of flavor to the dish.
Cucumber: Adds a refreshing crunch, balancing the richness of the steak.
Red Onion: Thinly sliced for a sharp bite that complements the other ingredients.
Fresh Basil: This aromatic herb elevates the salad with its fragrant notes.
Red Wine Vinegar: A tangy kick that brightens the entire dish.
Dijon Mustard: Adds depth to the dressing, giving it a subtle zing.
Extra Virgin Olive Oil: For the dressing, it brings a smooth finish to the salad.
Feel free to get creative! You can marinate the steak in garlic and herbs for extra flavor. If you’re looking for a vegetarian option, grilled portobello mushrooms make a fantastic substitute.
For exact quantities, check the bottom of the article where you can find everything available for printing.
How to Make Grilled Steak Panzanella Salad
Making a Grilled Steak Panzanella Salad is a straightforward process that yields delicious results. Follow these simple steps, and you’ll have a vibrant dish ready to impress.
Step 1: Season the Steak
Start by seasoning your flank steak generously with salt and black pepper.
This simple step enhances the meat’s natural flavors.
Let it sit for about 10 minutes to absorb the seasoning.
Step 2: Preheat the Grill
While the steak is resting, preheat your grill or grill pan over medium-high heat.
A hot grill ensures a nice sear, locking in those juicy flavors.
Brush the grill with a little olive oil to prevent sticking.
Step 3: Grill the Steak
Once the grill is hot, place the seasoned steak on it.
Grill for about 4-5 minutes on each side for medium-rare.
Use a meat thermometer if you want to be precise; aim for 130°F.
After grilling, remove the steak and let it rest for 5 minutes before slicing.
Step 4: Prepare the Bread
While the steak rests, preheat your oven to 400°F.
Spread the bread cubes on a baking sheet and drizzle with olive oil.
Toss them to coat evenly, then bake for 10-12 minutes until golden and crispy.
This adds a delightful crunch to your salad.
Step 5: Combine the Vegetables
In a large bowl, combine the halved cherry tomatoes, diced cucumber, thinly sliced red onion, and torn basil leaves.
These fresh ingredients bring color and flavor to your salad.
Toss them gently to mix everything together.
Step 6: Make the Dressing
In a small bowl, whisk together the red wine vinegar, Dijon mustard, and extra virgin olive oil.
This dressing adds a tangy kick that complements the steak beautifully.
Taste and adjust the seasoning if needed.
Step 7: Assemble the Salad
Add the toasted bread cubes to the bowl of vegetables.
Pour the dressing over the mixture and toss gently to combine.
Finally, slice the grilled steak against the grain and place it on top of the salad.
Step 8: Serve and Enjoy
Your Grilled Steak Panzanella Salad is now ready to serve!
Plate it up and enjoy the vibrant colors and flavors.
This dish is perfect for a summer gathering or a cozy dinner at home.
Tips for Success
Let the steak rest after grilling to keep it juicy.
Use day-old bread for the best texture; it absorbs dressing without getting soggy.
Feel free to mix in seasonal veggies like bell peppers or zucchini.
Adjust the dressing to your taste; add more vinegar for tang or mustard for a kick.
Serve immediately for the freshest flavors and textures.
Equipment Needed
Grill or Grill Pan: A standard grill works best, but a grill pan on the stovetop is a great alternative.
Baking Sheet: For toasting the bread cubes; any flat oven-safe dish will do.
Mixing Bowls: Use a large bowl for the salad and a small one for the dressing.
Meat Thermometer: Optional, but helpful for perfect steak doneness.
Variations
Grilled Chicken Panzanella: Swap the flank steak for grilled chicken breast for a lighter option.
Vegan Delight: Replace the steak with grilled eggplant or zucchini for a hearty vegan version.
Cheese Lover’s Twist: Add crumbled feta or goat cheese for a creamy texture that complements the salad.
Spicy Kick: Incorporate sliced jalapeños or a dash of hot sauce in the dressing for some heat.
Herb Infusion: Experiment with different herbs like cilantro or parsley to change the flavor profile.
Serving Suggestions
Pair with a chilled glass of Sauvignon Blanc for a refreshing complement.
Serve alongside grilled corn on the cob for a classic summer vibe.
For a heartier meal, add a side of roasted potatoes or a creamy potato salad.
Garnish with extra basil leaves for a pop of color and flavor.
FAQs about Grilled Steak Panzanella Salad
Can I make Grilled Steak Panzanella Salad ahead of time?
While this salad is best enjoyed fresh, you can prepare the components in advance. Grill the steak and toast the bread earlier in the day. Just assemble the salad right before serving to keep the bread crispy.
What can I substitute for flank steak?
If flank steak isn’t available, try skirt steak or sirloin. Both cuts grill well and offer great flavor. For a lighter option, grilled chicken breast works beautifully too.
Is this salad gluten-free?
Yes, the Grilled Steak Panzanella Salad can be gluten-free if you use gluten-free bread. Just check the label to ensure it meets your dietary needs.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to two days. However, the bread may lose its crunch, so consider keeping it separate if possible.
Can I add more vegetables to the salad?
Absolutely! Feel free to add seasonal veggies like bell peppers, radishes, or even avocado. The more colorful, the better! It enhances both flavor and presentation.
Final Thoughts
Creating a Grilled Steak Panzanella Salad is more than just cooking; it’s about bringing people together.
The vibrant colors and fresh flavors make it a feast for the eyes and the palate.
Each bite is a celebration of summer, with juicy steak and crisp veggies dancing together.
Whether you’re hosting a backyard barbecue or enjoying a quiet dinner, this salad is sure to impress.
It’s a dish that invites laughter, conversation, and memories.
So fire up that grill, gather your loved ones, and savor the joy that this delightful salad brings to your table!
