Steak Panzanella Salad with toasted Italian bread croutons, sliced red pepper, cherry tomatoes, and homemade blue cheese dressing is a fantastic, light summer dinner option!
Steak panzanella salad is a great dinner choice for the remaining summer season. The grilled flank steak with Italian bread croutons and blue cheese dressing is one of my favorite combinations. I used to despise blue cheese when I was younger, now I LOVE it. I have found that there are some varietals that are a little more “potent” than others; however, I used a creamier variety which works great in the homemade blue cheese dressing.
The weather is still beautiful in Wisconsin; it’s been consistently dry and warm; therefore, we have had the opportunity to use our grill more. I love grillin’ steak (actually i can’t take credit for the grilling part, my husband is usually in charge of that), but grilled steak is one of my favorite meals. It’s simple, elegant, yet hearty. Steak salads gives me the opportunity to utilize different cuts of meat more. I prefer to use a flank or skirt steaks for my salad as they are easy to slice up and toss into a bowl of greens. I also think that these cuts of meat are fantastic when marinated.
I usually coat my steak with a little marinade either the day before if I have time, or a few hours in advance. The marinade is simple consisting of soy sauce, Worcestershire sauce, lemon juice, olive oil, and salt & pepper, that’s it! Most of these ingredients I have stocked in my fridge so I never need to go out and buy marinade, plus who wants all that yucky processed bottled marinade anyways when you can easily make one at home!
The blue cheese dressing is also homemade, as I find that bottled blue cheese dressing is just sub-par. It may seem like a lot of extra steps to create homemade marinade and homemade dressing, but I assure you it is simple, affordable, and totally worth it.
This steak panzanella salad (Panzanella a Tuscan word that means bread and tomato salad) is served with romaine lettuce, red pepper, and cherry tomatoes. Typically in panzanella salad you do not see a lot of greens; however, I prefer to throw some in. I also used Italian bread as my bread of choice, toasting it in a oven with a little olive oil to create that superb crunch!
Steak Panzanella Salad for dinner anyone?
- 1 lb flank steak
- 1/4 cup soy sauce
- 1/2 cup olive oil, divided
- 2 tablespoons Worcestershire sauce
- 1 lemon, juiced (about two tablespoons)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 head romaine lettuce, roughly chopped
- 1 red pepper, de-seeded and sliced
- 1 pint cherry tomatoes, halved
- 1 loaf Italian bread, cut into inch cubes
Blue Cheese Dressing
- 1/4 cup mayonnaise
- 1/2 cup buttermilk
- 1/2 cup blue cheese, crumbled
- salt & pepper
- lemon juice *optional
In a ziplock bag add steak with soy sauce, Worcestershire, 1/4 cup olive oil, lemon juice, salt & pepper. Marinade steak for a few hours to overnight.
Roughly chop lettuce and add to a bowl with halved cherry tomatoes and sliced red pepper, refrigerate until ready to use.
Make blue cheese dressing also ahead of time by whisking together all ingredients and chilling for at least an hour.
Before grilling steak, preheat oven to 425.
In a ziplock bag add cubed Italian bread and 1/4 cup olive oil, mix until all bread is coated with oil. Dump onto a baking sheet and bake in preheated oven for 8-10 minutes, until toasted.
When ready to grill steak, turn grill to high heat. Over direct heat, grill steak for 3-4 minutes per side (this timing results in a medium-rare to medium steak depending on the thickness)
Let the steak rest for 2-3 minutes before slicing.
Assemble steak panzanella salad with greens, red pepper, tomatoes, toasted sourdough bread, and flank steak. Drizzle with blue cheese dressing.