Steak Panzanella

Leftover steak adds substance to classic Italian bread salad. Toss vegetables with vinaigrette, and let stand at room temperature to draw out flavorful juices. With bread, vegetables, and meat, this dish doesn't need any accompaniments other than a glass of wine (try pinot noir).


4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 387
Caloriesfromfat 28 %
Fat 11.9 g
Satfat 3.1 g
Monofat 6.6 g
Polyfat 1.1 g
Protein 30.8 g
Carbohydrate 40.3 g
Fiber 3.5 g
Cholesterol 37 mg
Iron 4.3 mg
Sodium 890 mg
Calcium 63 mg


1/2 pound day-old ciabatta bread, cut into 1-inch cubes (about 4 cups)
2 1/2 cups coarsely chopped tomato (about 1 pound)
1 cup coarsely chopped English cucumber
1/2 cup coarsely chopped fresh basil
1/2 cup vertically sliced red onion
1/2 cup julienne-cut bottled roasted red bell peppers
1 1/2 tablespoons capers
1 garlic clove, minced
3 tablespoons sherry vinegar
1 tablespoon extravirgin olive oil
3/4 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 1/2 cups loosely packed arugula


1. Preheat oven to 400°.

2. Arrange bread cubes in a single layer on a baking sheet. Bake at 400° for 8 minutes or until toasted; cool.

3. Combine tomato and next 6 ingredients (through garlic) in a large bowl. Combine vinegar, oil, sugar, black pepper, and salt. Add vinegar mixture to tomato mixture; toss well. Cover and let stand 1 hour.

4. Add bread cubes, arugula, and Garlic-Rubbed Flank Steak to tomato mixture; toss gently to coat. Serve immediately.