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Grilled Steak Panzanella Salad

Grilled Steak Panzanella Salad

Indulge in the vibrant flavors of Grilled Steak Panzanella Salad, a delightful dish that combines juicy grilled steak with fresh seasonal vegetables and crispy toasted bread. This salad is perfect for summer gatherings or as a light weeknight meal, effortlessly blending hearty protein with refreshing produce. The zesty dressing enhances the natural sweetness of the tomatoes and adds depth to each bite. With just 30 minutes from start to finish, this easy-to-make salad is not only customizable but also nutritious, offering a satisfying yet light dining experience. Enjoy it fresh or savor the leftovers as they develop even more flavor overnight.

  • Total Time: 30 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1/4 cup white apple vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or agave nectar
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1/3 cup extra-virgin olive oil
  • Salt and pepper to taste
  • 3 large tomatoes, cored and cut into 1-inch chunks
  • 2 medium sweet peppers, cored and cut into 1-inch chunks
  • 1 small seedless cucumber, cut into 1/4-inch slices
  • 1 small red onion, thinly sliced
  • 1/2 cup firmly-packed torn basil leaves
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 lb top sirloin steak, fat trimmed
  • Kosher salt and pepper to taste
  • 1/2 French baguette, cut in half widthwise and then in half lengthwise

Instructions

  1. In a mixing bowl, whisk together the following: Combine white apple vinegar, Dijon mustard, honey (or agave nectar), dried basil, and garlic powder. Gradually whisk in extra-virgin olive oil. Season with salt and pepper to taste. Set aside.
  2. Preheat your grill or grill pan over medium-high heat. Rub the top sirloin steak with 1 tablespoon of olive oil, then sprinkle with kosher salt and pepper. Grill the steak for about 5–6 minutes on each side or until it reaches your desired doneness. Once cooked, remove from heat and let it rest for a few minutes before slicing.
  3. While the steak is resting, place the baguette halves on the grill. Toast them for about 2–3 minutes until golden brown and charred slightly. Remove from grill and cut into bite-sized cubes.
  4. In a large bowl: Combine grilled steak (sliced), toasted bread cubes, chopped tomatoes, sweet peppers, cucumber slices, red onion, and torn basil leaves. Drizzle over prepared dressing and gently toss everything together until coated evenly.
  5. Serve your Grilled Steak Panzanella Salad right away while it's still warm, enjoying all those incredible flavors!
  • Author: Emmeline
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main
  • Method: Grilling
  • Cuisine: Italian

Nutrition

  • Serving Size: 1/4 of the salad
  • Calories: 450
  • Sugar: 6g
  • Sodium: 560mg
  • Fat: 22g
  • Saturated Fat: 4g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 3g
  • Protein: 31g
  • Cholesterol: 90mg

Keywords: Feel free to substitute grilled chicken or turkey for the steak. Add your favorite veggies like zucchini or radishes for extra crunch. Use fresh herbs such as parsley or cilantro if basil isn't available.

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