With perfectly grilled steak, crusty grilled bread, crisp cucumber and juicy tomatoes, this panzanella salad is the ultimate summer dinner. It’s easy to make and ready in a little over 30 minutes.
What You Need
Instructions
Preheat grill to around 400 degrees.
Season steaks on both sides to taste with salt, pepper and 1/2 teaspoon each garlic powder, onion powder and smoked paprika. Let steaks sit at room temperature for 15 minutes.
Meanwhile, slice veggies and bread. In a large bowl, add the cherry tomatoes, cucumbers and shallots. Add 1/4 cup olive oil, the red wine vinegar, salt and pepper to taste, and remaining 1/4 teaspoon each garlic and onion powder. Toss to combine, then set aside.
Brush bread slices with about 2 tablespoons olive oil; season with salt and pepper to taste.
Place steak and bread slices on grill. For the bread, grill for 2 to 4 minutes on one side until toasted and grill marks have formed, flip and grill for another 2 to 4 minutes, then remove and cut into cubes. For the steak, flip after about 4 to 5 minutes when grill marks have formed, then cook for another 3 to 4 minutes, or until it reaches an internal temperature of around 135 degrees for medium rare (grill longer for more doneness, if desired). Remove from grill, let steak rest for 5-10 minutes, then slice into strips.
In bowl with tomato mixture, add bread cubes and gently toss to coat. Transfer salad mixture to a platter. Top with sliced steak, fresh basil and shaved Parmesan before serving.
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