Grilled Steak Panzanella Salad
Ingredients
- 1 lb. strip steak
- Sea salt, to taste
- Simply Organic® Black Pepper, to taste
- 3/4 tsp. Simply Organic® Garlic Powder, divided
- 3/4 tsp. Simply Organic® Onion Powder, divided
- 1/2 tsp. Simply Organic® Smoked Paprika
- 16 oz. multicolor cherry tomatoes, halved
- 2 cups thinly sliced mini cucumbers
- 2 small shallots, thinly sliced (optional)
- 1/4 cup + 2 Tbsp. olive oil, divided
- 2 Tbsp. red wine vinegar
- 8 oz. sourdough or crusty Italian bread, cut into 1-inch slices
- 1/4 cup fresh basil leaves, torn
- 1/3 cup shaved Parmesan cheese
Preparation
Preheat grill to around 400 degrees.
Season steaks on both sides to taste with salt, pepper and 1/2 tsp. 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 tsp. each garlic and onion powder.
Toss to combine, then set aside.
Brush bread slices with about 2 Tbsp. 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.
Notes
This salad features crisp cucumber, juicy tomatoes, and vibrant flavors from Simply Organic spices, making it a great summer meal for the whole family.
