Grilled Steak Panzanella with Pickled Vegetables

4 Reviews
ADD YOUR REVIEW
Photo: Kenji Toma; Food Styling: Karen Evans; Prop Styling: Michele Faro
Hands-on Time
45 Mins
Total Time
45 Mins
Yield
Serves 4 (serving size: about 1 2/3 cups salad and 1/3 cup carrot mixture)
By Adam Hickman
June 2012
RECIPE BY Cooking Light

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.

Ingredients

  • 1/4 cup red wine vinegar
  • 1 1/2 tablespoons sugar
  • 3 tablespoons water
  • 1/2 cup thinly sliced red onion
  • 1/2 cup julienne-cut carrot
  • 1/2 cup julienne-cut radishes
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon minced garlic
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 2 cups grape tomatoes, halved
  • 1 (4-ounce) piece ciabatta (about 1 inch thick)
  • Cooking spray
  • 1 (1-pound) flatiron steak, trimmed
  • 1 teaspoon paprika
  • 3 cups baby spinach and arugula mixture
  • 1/4 cup chopped fresh basil leaves

Nutritional Information

  • 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

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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Ratings & Reviews

carolfitz's Review

SusanCinNC
July 03, 2012
Super-easy, the simple no-cook prep makes the final grill-to-table fast and easy. This is a great summer meal, would be perfect for a bbq party, doubled for 8. Made to recipe using sirloin (on sale) and garlic ciabatta, no oil spray needed. Very good.

SusanCinNC's Review

ESmith6
May 23, 2012
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

janel15206
May 20, 2012
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

carolfitz
May 14, 2012
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.
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