Best 5 Grilled Steak Panzanella Salad With Tomato Vinaigrette 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

Steps:

• Prepare a charcoal grill with hot coals. Brush the grilling rack with olive oil.
• In a small bowl, whisk together the garlic, mustard, vinegar, 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Place the cucumber, tomato, basil and capers in a large bowl, sprinkle with salt and pepper and toss together. Set aside.
• When the grill is ready, brush 1 side of the onion slices and the peppers with olive oil. Place them, olive oil side down, on the grill and cook for 4 minutes. Brush the other side with olive oil, turn them over and continue cooking an additional 4 minutes. Remove the vegetables from the grill and place on a cutting board. Slice the peppers 1/2-inch thick, separate the onion rings and add them both to the cucumber mixture.
• Brush the bread slices on both sides with olive oil and toast them on the grill until golden. Add them to the cucumber mixture. Pour the reserved vinaigrette over the vegetables and toss together. Serve warm.

GRILLED STEAK PANZANELLA SALAD WITH TOMATO VINAIGRETTE | EPICURIOUS

Steps:

• Whisk balsamic vinegar, 3 Tbsp. oil, 1 tsp. kosher salt, and 1/2 tsp. pepper in a small bowl. Finely grate 2 garlic cloves and whisk into marinade. Place steak in a resealable plastic bag. Pour marinade over steak, toss to coat, then let rest at room temperature at least 1 hour. Meanwhile, toss tomatoes and 1 tsp. kosher salt in a colander set over a large bowl; let rest 1 hour. Prepare a grill for medium-high heat or heat grill pan over medium-high; lightly oil grate or pan. Remove steaks from marinade and pat dry. Grill steaks, turning occasionally, until lightly charred on all sides and an instant-read thermometer inserted into the center registers 125°F, 8-10 minutes for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain. Brush zucchini with oil; season with 1/4 tsp. kosher salt and 1/8 tsp. pepper. Grill, turning occasionally, until zucchini is charred and tender, about 10 minutes. Meanwhile, grill bread alongside zucchini, turning occasionally, until lightly charred and crisp, about 5 minutes. Transfer zucchini and bread to cutting board. Let cool slightly. Slice zucchini into 1/4"-thick half moons. Crush remaining garlic clove and rub all over bread. Cut bread into 1" cubes. Shake colander to thoroughly drain tomatoes, reserving liquid in bowl. Add mustard, white wine vinegar, and remaining 1/4 cup oil and 1/2 tsp. pepper to bowl with tomato liquid and whisk to combine. Add kale and zucchini and toss to coat. Add tomatoes, bread, and basil and toss just to combine. Top with steak and sprinkle with sea salt. Do Ahead Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking.

GRILLED STEAK PANZANELLA SALAD WITH TOMATO VINAIGRETTE

Steps:

• For complete instructions, visit the original site at https://www.epicurious.com/recipes/food/views/grilled-steak-panzanella-salad-with-tomato-vinaigrette

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.