- Calories 417
- Fat 22.5g
- Satfat 5.9g
- Monofat 12.9g
- Polyfat 1.8g
- Protein 25.4g
- Carbohydrate 29g
- Fiber 3.4g
- Cholesterol 71mg
- Iron 4.4mg
- Sodium 593mg
- Calcium 60mg
Grilled Steak Panzanella with Pickled Vegetables
Photo: Kenji Toma; Food Styling: Karen Evans; Prop Styling: Michele Faro
Use the bottom part of ciabatta for this salad. The crusty, flat surface is easier to grill and provides more crunch. Don't skip the delicious pickled vegetable topping--it's earthy, crunchy, sweet-sour, and welcome in every bite.
How to Make It
Step 1
Preheat grill to medium-high heat.
Step 2
Combine first 3 ingredients in a medium bowl, stirring with a whisk until sugar dissolves. Add onion, carrot, and radishes; toss well. Let stand 30 minutes; drain.
Step 3
Combine olive oil, garlic, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl, stirring with a whisk. Stir in tomatoes; set aside.
Step 4
Lightly coat the bread with cooking spray. Place bread on grill rack, and grill for 3 minutes on each side or until crisp. Sprinkle the steak evenly with paprika, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. Place on grill rack coated with cooking spray, and grill for 3 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut steak across the grain into thin slices. Cut each slice in half.
Step 5
Cut the bread into (1-inch) cubes. Add bread, greens, steak, and basil to tomato mixture; toss well. Top with carrot mixture.
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SusanCinNC's Review
This was really good and I will definately make this again. The only things I changed was I didn't make the croutons, and I used sirloin and seared it in a pan instead of grilling. Loved the pickled vegetables and marinated tomatoes. The ingredients seem simple, but they are really lovely together. I agree with the other reviewer that says this is restaurant quality and would make for company.
janel15206's Review
Very tasty; my husband and I categorized the recipe as "restaurant quality" and "would serve this to company in a heartbeat." Made the recipe exactly as written, and served with a Petit Verdot red wine. While the veggies pickled and I prepared the greens and macerated tomatoes, my husband grilled the ciabatta and flat iron steak on the grill. The bread was perfect; the steak was perfect; the veggies were perfect. Overall, we just finished a great summer meal on the deck.
ESmith6's Review
This was easy to make and very flavorful. We enjoyed the fresh herbs with the steak and the pickled vegetables and marinated tomatoes. I used focaccia bread sticks instead of the ciabatta and I forgot the garlic with the tomatoes. Other than that I made it as written.
carolfitz's Review