Grilled Steak Panzanella Salad Recipes

GRILLED STEAK PANZANELLA SALAD

Steps:

• Place the steak in a bowl, and add the marinade ingredients (olive oil, balsamic vinegar, garlic, sea salt, and a generous grind of black pepper). Toss until the meat is coated, then let rest at room temperature for at least 1 hour.
• Meanwhile, transfer the chopped tomatoes to a colander and place over a large bowl. Sprinkle with salt and toss to combine; set aside to rest for 1 hour.
• Preheat the tabletop grill (or grill pan) over medium-high heat (for the LeMax level 10 for 7-8 minutes).
• Remove the steaks from marinade and pat dry with a paper towel.
• Brush the grill with a little heat resistant oil (e.g. sunflower, corn and avocado oil), alternatively brush the steak with a little extra oil, this results in less smoke.
• Place the steaks on the grill and brown them for 1-1,5 minutes per side. Reduce the temperature (on the LeMax to level 8) and continue the grilling turning occasionally, until lightly charred on all sides and steak has reached desired doneness.
• Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
• Scrape any remnants on the grill to the side, and brush zucchini with oil and season with a little salt and pepper. Place cut side down on the grill, and turning occasionally, grill until zucchini is lightly charred and tender, about 8-10 minutes.
• Meanwhile, also grill the ciabatta slices alongside zucchini, turning occasionally, until lightly charred and crisp, about 4-5 minutes.
• Transfer the zucchini and bread to cutting board. Let cool slightly, then slice zucchini into half moons and slice the ciabatta into bite-sized cubes.
• Shake the colander with the tomatoes to thoroughly drain, and set aside, reserving the tomato liquid in bowl. Add the olive oil, white wine vinegar, garlic and mustard to the bowl with the reserved liquid and season with freshly ground pepper. Whisk together to combine.
• Add the tomatoes and zucchini and toss to coat. Then add the spinach, basil and ciabatta. Toss again just to combine. Top the salad with the sliced steak and sprinkle with coarse or flaky sea salt. Serve and enjoy!

GRILLED PANZANELLA SALAD

Steps:

• Preheat a grill to medium high. Make the dressing: Whisk the olive oil, vinegar, lemon juice, garlic, 1/4 teaspoon salt, and pepper to taste in a bowl.
• Brush the grill with olive oil. Put the tomatoes in a large bowl; drizzle with olive oil and season with salt and pepper. Grill cut-side down until slightly charred, about 2 minutes. Transfer to a baking sheet.
• Put the scallions, peppers and zucchini in the same bowl; drizzle with olive oil and season with salt and pepper. Brush the bread with olive oil. Grill the bread and vegetables until charred, about 2 minutes per side for the bread and scallions and 4 minutes per side for the peppers and zucchini. Transfer to the baking sheet and let cool slightly.
• Cut the scallions, peppers, zucchini, tomatoes and bread into bite-size pieces; transfer to the bowl. Add the herbs, salami, dressing and any juices from the baking sheet. Season with salt and pepper and toss.

STEAK PANZANELLA SALAD

Steps:

• Place the tomatoes in a medium bowl. Sprinkle 1 teaspoon salt over the tomatoes and stir until coated. Set aside for 1 hour.
• Preheat a grill for cooking over medium-high heat. Brush the grill grates with the vegetable oil. Sprinkle the steaks generously with salt and pepper on all sides. Place the steaks on the grill and cook, flipping only once, about 4 minutes per side or until desired degree of doneness is reached. Set aside to rest for 10 minutes.
• Prepare the Texas toast on the grill, grilling about 2 minutes more per side than the package instructions call for to make the bread extra-crispy. Cut the toast into bite-sized pieces and set aside.
• Pour off any juice that has collected from the tomatoes into a large bowl for the vinaigrette. Whisk in the vinegar and mustard. While continuously whisking, slowly pour in the olive oil until the mixture is throughly combined and emulsified. Add the tomatoes to the vinaigrette.
• Cut the steaks into 1-inch cubes, discarding any large pieces of fat. Add the cubes of steak and toast to the tomatoes and vinaigrette and tear 5 basil leaves into the bowl. Toss gently to combine.
• Pour the salad onto a serving platter and tear the remaining basil leaves over the top. Serve immediately.