Steak And Vegetable Panzanella Recipes

ROASTED VEGETABLE PANZANELLA

Steps:

• Preheat the oven to 350 degrees F.
• Put the onion, yellow squash and zucchini on a baking sheet. Put the carrots, parsnips and butternut squash on another baking sheet. Season the vegetables with salt and pepper and drizzle with some olive oil. Toss to coat and spread out into a single layer.
• Roast the vegetables until tender and brown around the edges, 25 to 30 minutes for the onion pan and 40 to 45 minutes for the carrot pan. Remove from the oven and let cool.
• Meanwhile, cut the Italian Cornbread into 1-inch cubes, arrange on a baking sheet and drizzle lightly with olive oil. Bake to slightly crisp the bread without toasting it, 10 to 15 minutes. Set aside to cool.
• In a small jar, shake together 1/4 cup olive oil, the vinegar and some salt and pepper.
• Put the cooled cornbread and vegetables in a large bowl. Pour over the dressing, tossing gently to combine. Add the mozzarella balls and some salt and pepper and mix. Add the basil and toss again. Cover and allow to sit at room temperature for 1 to 2 hours before serving. Sprinkle with more salt and pepper and serve.
• Preheat the oven to 450 degrees F.
• Combine the cornmeal, flour, baking powder and salt in a bowl and stir together.
• Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Add the Parmesan, sun-dried tomatoes and oregano and mix together. Pour the milk mixture into the dry ingredients and stir with a fork until combined.
• In a small microwave-safe bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
• In a 10-inch cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet (the batter should sizzle) and spread to even out the surface. Cook on the stove top for 1 minute, then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!

STEAK PANZANELLA

Steps:

• Preheat oven to 400°F.
• Arrange bread cubes in a single layer on a baking sheet. Bake at 400 for 8 minutes or until toasted; cool.
• 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.
• Add bread cubes, arugula, and Recipe #513152 to tomato mixture; toss gently to coat. Serve immediately.
• Serving size = 2 cups.

STEAK AND TOMATO PANZANELLA RECIPE - (4/5)

Steps:

• Preheat the broiler to high. Place steak on a baking pan. Lightly coat with cooking spray and season with salt and pepper. Broil 6 mins or until desired degree of doneness is reached. Remove steak from the pan. Add bread to the pan and broil 2 mins or until browned. Mix tomatoes, oil, vinegar, cheese and basil in a bowl with steak. Season with salt and pepper. Add toasted bread and serve with sauteed spinach.

PANZANELLA

Steps:

• In a large bowl, combine tomatoes, cucumber, green onion, yellow pepper, parsley, and basil.
• In a small bowl, whisk together lemon juice, olive oil, salt, ground black pepper, and garlic. Pour lemon juice mixture over the tomato mixture, and toss to coat. Refrigerate for 30 minutes.
• Meanwhile, preheat oven to 350 degrees F (175 degrees C). Place bread cubes in a single layer on a baking sheet. Bake for 12 minutes, or until toasted and dry.
• Toss bread cubes with tomato mixture, and serve.

PANZANELLA SALAD WITH BISON FLANK STEAK

Steps:

• Preheat oven to 450 degrees F. Place bread pieces in a shallow baking pan. Drizzle with the 2 tablespoons oil; toss gently to coat. Bake for 5 minutes or until toasted, stirring once or twice. Cool slightly; transfer to a very large bowl.
• Combine mozzarella cheese, tomatoes, cucumber, onion, and basil in a large bowl; set aside.
• For dressing, whisk together vinegar, the 3 tablespoons oil, the garlic, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper in a small bowl. Pour dressing over the tomato mixture; toss to coat. Spoon the tomato mixture over the bread; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Serve with Grilled Bison Flank Steak.
• Grilled Bison Flank Steak: Sprinkle bison flank steak with the 1 teaspoon salt and the 1/4 teaspoon pepper. For gas or charcoal grill, place steak on the rack of an uncovered grill directly over medium-high heat. Grill for 8 to 10 minutes or until desired doneness. Cover bison flank steak with foil and let stand for 5 minutes. Thinly slice steak across the grain.