Grilled Steak Panzanella with Pickled Vegetables

Name: Grilled Steak Panzanella with Pickled Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 710 milliliters baby spinach and arugula mixture; 1 teaspoons freshly ground black pepper, divided; 118 milliliters julienne-cut carrot; 113 grams ciabatta (about 1 inch thick); 454 grams flatiron steak, trimmed; 59 milliliters chopped fresh basil leaves; 2 teaspoons chopped fresh thyme; 1 Tbsp minced garlic; 473 milliliters grape tomatoes, halved; 3 Tbsps extra-virgin olive oil; 1 teaspoon paprika; 118 milliliters julienne-cut radishes; 118 milliliters thinly sliced red onion; 59 milliliters red wine vinegar; 1 teaspoons salt, divided; 2 Tbsps sugar; 3 Tbsps water

Grilled Steak Panzanella with Pickled Vegetables

You can never have too many side dish recipes, so give Grilled Steak Panzanella with Pickled Vegetables a try. This recipe serves 4. One portion of this dish contains approximately 26g of protein, 23g of fat, and a total of 412 calories. Head to the store and pick up basil leaves, pepper, julienne-cut carrot, and a few other things to make it today. The Fourth Of July will be even more special with this recipe. It is a good option if you're following a dairy free diet. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat grill to medium-high heat.

Equipment you will use

Grill

Combine first 3 ingredients in a medium bowl, stirring with a whisk until sugar dissolves.

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Sugar

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Whisk

Bowl

Add onion, carrot, and radishes; toss well.

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Radish

Carrot

Onion

Let stand 30 minutes; drain.

Combine olive oil, garlic, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl, stirring with a whisk. Stir in tomatoes; set aside.

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Olive Oil

Tomato

Garlic

Pepper

Thyme

Salt

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Whisk

Bowl

Lightly coat the bread with cooking spray.

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Cooking Spray

Bread

Place bread on grill rack, and grill for 3 minutes on each side or until crisp.

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Bread

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Grill

Sprinkle the steak evenly with paprika, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper.

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Black Pepper

Paprika

Steak

Salt

Place on grill rack coated with cooking spray, and grill for 3 minutes on each side or until desired degree of doneness.

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Cooking Spray

Equipment you will use

Grill

Let stand 10 minutes.

Cut steak across the grain into thin slices.

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Grains

Steak

Cut each slice in half.

Cut the bread into (1-inch) cubes.

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Bread

Add bread, greens, steak, and basil to tomato mixture; toss well. Top with carrot mixture.

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Carrot

Greens

Tomato

Basil

Bread

Steak

Equipment

Grill

Whisk

Bowl

Ingredients

Servings:

710milliliters

baby spinach and arugula mixture 1teaspoons

freshly ground black pepper, divided 118milliliters

julienne-cut carrot 113grams

ciabatta (about 1 inch thick)454grams

flatiron steak, trimmed 59milliliters

chopped fresh basil leaves 2teaspoons

chopped fresh thyme 1Tbsp

minced garlic 473milliliters

grape tomatoes, halved 3Tbsps

extra-virgin olive oil 1teaspoon

paprika 118milliliters

julienne-cut radishes 118milliliters

thinly sliced red onion 59milliliters

red wine vinegar 1teaspoons

salt, divided 2Tbsps

sugar 3Tbsps

water

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Albertina Gold Medal Winner Merlot Lorilai's Reserve Wine. It has 5 out of 5 stars and a bottle costs about 25 dollars.