Well now if this doesn’t scream my husbands name, I’m not sure what does. This, right here, is one of his very favorite meals…and I have to admit, he has pretty darn good taste.
Lets just start this party immediately, guys. There’s a lot of celebrating to do, no sense in wasting anyones time.
First, we’ve got grilled bread. No, wait. Glazed with olive oil, grilled, crunchy on the outside slightly crisp on the inside bread. And you know, I don’t eat much bread on the regular. But this bread right here? ALWAYS an exception for this girl.
And then, we’ve got the most gorgeous, vibrant beans and tomatoes. Because, well, nutrients. And crunch. Sweetness. And acidity.
Next up: Fresh cubed mozzarella…and a bit of red onion. They just fit right in, no?
And then….du du du duuuuu…..A drizzle of balsamic vinaigrette. Put those beans, tomatoes, motz, red onion and crusty bread in a big old bowl…
…drizzle it up with that lip puckering balsamic vinaigrette and give it a toss. You just wont believe it.
The bread…I can’t even. It absorbs the vinaigrette in the most perfect way. There’s not an ounce of sogginess…still crispy, buttery-tasting bread that magically turns melt-in-your-mouth-crispy. And the veggies and cheese are coated just perfectly.
Now, I really could have easily stopped there. Truthfully, I often times just serve it this way. But, because my carnivore self likes to serve this as a main dish: Grilled Steak. Right on top. You better just back up, friends. Back. The. Heck. Up.
This salad-you very easily may make it once and want it for every meal for the rest of your life. Thank you, handsome husband, for pushing this one on repeat!
Steak Balsamic Summer Panzanella
For the Vinagrette
1/4 Cup Balsamic Vinegar
1 Teaspoon Dijon Mustard
1 Clove Garlic, grated or pressed
1/2 Cup Extra Virgin Olive Oil
Kosher or Sea Salt + Black Pepper, to taste
For the Salad
1/4 Cup Olive Oil
1-1 1/2 Pounds Beef Sirloin Steaks, both sides seasoned with salt + black pepper
1 Crusty Loaf Whole Grain Bread, cut into 1 inch slices
1 Pound Green and/or Yellow Beans, ends trimmed
1 Pint Cherry Tomatoes, sliced in half
1 Small Red Onion, sliced thin
8 Ounces Fresh Mozzarella, cubed
Large Handful of Basil Leaves, torn
Salt+ Cracked Black Pepper
For the Vinagrette
Add the balsamic, dijon and garlic to a small bowl and whisk to combine. Stream in the olive oil while whisking constantly until well combined and season with salt and pepper to taste. Alternately, place all ingredients in a mason jar or container with a tight fitting lid and shake until well combined. Can be made ahead and stored in the refrigerator for up to 3 days.
For the Salad
Preheat outdoor grill or indoor grill pan over medium high heat. Drizzle steaks with olive oil and rub to coat. Use remaining olive oil to brush both sides of the bread. Place steak and bread on the grill. Cook steak, covered, for 10-12 minutes, flipping once in between cooking, or until desired doneness. Cook bread for 4 minutes, flipping once in between cooking, or until nice grill marks and a light char form. Let steak rest for 10 minutes and then slice into thin strips. Cut bread into 1 inch cubes.
While steak and bread are cooking bring a large pot of salted water to a boil. Add green beans and cook for 2 minutes. Drain, add the beans to a bowl of ice water to cool, and then drain and dry with a kitchen towel.
Add the beans, cherry tomatoes, onion, basil and desired amount of bread to a large bowl. Drizzle on half of the vinaigrette and toss gently to coat. Season to taste with salt and black pepper.
To serve: Place Panzanella salad on serving dish, top with sliced steak and an extra drizzle of balsamic vinaigrette. Serves 4.