Seared Steak Peach Panzanella

This hearty Seared Steak & Peach Panzanella Salad transforms summer's bounty into a complete meal that satisfies without weighing you down. The combination of juicy steak, sweet grilled peaches, and crunchy bread cubes creates a symphony of flavors that celebrates the season's best offerings.

I created this recipe during a particularly hot summer when turning on the oven felt like torture. The combination was such a hit at our backyard gatherings that friends now request it specifically when they visit between July and September.

Ingredients

• Day old crusty bread like ciabatta or sourdough: For the best texture and ability to soak up flavorful juices without becoming soggy
• Ripe peaches: That yield slightly to pressure ensuring peak sweetness and that beautiful caramelization when grilled
• Heirloom or cherry tomatoes: For bright acidity and visual appeal different colors create a stunning presentation
• Fresh basil leaves: Adding that distinctive aromatic quality that screams summer
• Flank or hanger steak: Offering the perfect balance of tenderness and flavor when cooked properly
• Olive oil and balsamic vinegar: Forming the foundation of a simple but effective dressing that ties everything together
• Red onion: Providing a sharp contrast to the sweetness of the fruit

Step-by-Step Instructions

Toast the Bread:

Cut your day old bread into roughly 1inch cubes aiming for about 4 cups total. Spread them on a baking sheet and toast in a 375°F oven for 8 to 10 minutes until golden brown and crisp around the edges but still slightly tender in the center. Alternatively toss them in a hot skillet with a tablespoon of olive oil until crispy on all sides. The toasting process is crucial as it ensures the bread can stand up to the juices without becoming soggy.

Prepare the Steak:

Remove your steak from the refrigerator at least 30 minutes before cooking to allow it to come to room temperature. Pat it completely dry with paper towels. Season generously with salt and freshly ground black pepper on both sides pressing the seasonings into the meat. For extra flavor rub with a teaspoon of garlic powder or Dijon mustard. Heat a cast iron skillet until smoking hot and add a tablespoon of high heat oil. Place the steak in the pan and cook undisturbed for 3 to 5 minutes until a beautiful crust forms then flip and cook for another 3 to 5 minutes for medium rare. Transfer to a cutting board and let rest for at least 10 minutes before slicing against the grain.

Grill the Peaches:

While the steak rests slice your peaches into wedges and brush lightly with olive oil. Using the same pan you cooked the steak in place the peaches cut side down and sear for 1 to 2 minutes until caramelized but still firm. The residual flavor from the steak will infuse the peaches with a subtle savory note that complements their natural sweetness.

Assemble the Salad:

In a large bowl combine the toasted bread cubes grilled peaches sliced tomatoes torn basil leaves and thinly sliced red onion. Drizzle with 3 tablespoons of olive oil and 2 tablespoons of balsamic vinegar. Season with salt and pepper and toss gently to combine allowing the warm peaches to slightly wilt the basil and release their juices into the bread.

Finish and Serve:

Slice the rested steak thinly against the grain. Arrange the panzanella on a large platter and top with the sliced steak. If desired sprinkle with some crumbled feta cheese or a handful of peppery arugula. Drizzle any accumulated meat juices over the top for an extra layer of flavor.

Save This

The first time I served this dish at a dinner party one guest declared it the perfect marriage of a steakhouse dinner and farmers market freshness. The contrast between the charred meat and sweet fruit creates a complexity that belies how simple this dish actually is to prepare.

Timing Matters

For the best eating experience assemble this salad no more than 30 minutes before serving. This timing allows the bread to absorb some of the juices while still maintaining its structure. If you need to prepare components ahead I recommend keeping everything separate until serving time. The bread can be toasted earlier in the day the steak can be cooked and kept at room temperature for up to an hour and the peaches can be grilled just before assembly.

Perfect Pairings

This versatile dish pairs beautifully with different beverages depending on your preference. A crisp rosé wine complements the sweetness of the peaches while still standing up to the robust steak flavor. For beer lovers a farmhouse saison offers a similar contrast with its fruity notes and slight peppery finish. For a nonalcoholic option try sparkling water infused with basil and lemon which echoes the fresh herbs in the salad.

Seasonal Adaptations

While this recipe shines with summer peaches you can adapt it throughout the year. In fall replace peaches with roasted pears or apples and substitute sage for basil. Winter versions work beautifully with roasted butternut squash cubes and hearty kale massaged with olive oil. Spring brings opportunities for asparagus and strawberry combinations that are equally delightful with the steak and bread base.

Common Queries

→ What type of bread works best for panzanella?

Day-old crusty bread, such as ciabatta or sourdough, holds up best and absorbs dressing without turning soggy. Toasting enhances the texture.

→ How can I tell when the steak is done?

Sear steak over high heat for 3–5 minutes per side. For medium doneness, aim for an internal temperature of 135°F (57°C) and let it rest before slicing.

→ Do I need to peel the peaches?

No, the peach skin adds color and holds the fruit together during grilling. Just ensure they’re ripe and sliced evenly.

→ What alternatives can I use for basil?

Arugula, mint, or a mix of fresh herbs work well. Each lends a unique character to the salad’s profile.

→ Can I add cheese to this dish?

Yes! Crumbled feta or goat cheese brings creamy, tangy contrast to the sweet and savory elements of the salad.

→ How should leftovers be stored?

Store the salad and steak separately in airtight containers. Dress the salad just before serving to maintain crunch.