Seared Steak Peach Panzanella (Printable Version)
# What You’ll Need:
→ Salad
01 -
Day-old crusty bread (ciabatta, sourdough), cubed (~4 cups)
02 -
3–4 ripe peaches, sliced or cut into wedges
03 -
Heirloom or cherry tomatoes, chopped or halved
04 -
Fresh basil leaves, torn (1 cup)
05 -
Red onion or shallot slices (optional)
06 -
Olive oil for grilling and dressing
07 -
Balsamic or red wine vinegar to dress
08 -
Salt & freshly cracked black pepper
09 -
Optional: arugula, feta, or toast for added layers
→ Steak
10 -
1–2 lb flank or hanger steak
11 -
Salt & black pepper
12 -
A splash of oil for searing
13 -
Optional: garlic powder or Dijon mustard to rub on steak
# Steps to Follow:
01 -
Preheat your oven to toast the bread cubes until golden, or pan-toast in olive oil until crisp.
02 -
Bring the steak to room temperature. Season generously with salt, pepper, and optional mustard or garlic powder. Heat a skillet over high heat with a splash of oil. Sear steak about 3–5 minutes per side for medium, depending on thickness. Let rest before slicing.
03 -
Lightly brush peach slices with oil and grill or sear just until charred and caramelized, about 1–2 minutes per side.
04 -
In a large bowl, toss the toasted bread cubes, tomatoes, grilled peaches, basil, and onions. Dress with olive oil and vinegar; season with salt and pepper to taste.
05 -
Slice the steak and plate it alongside or atop the salad. Optionally sprinkle with arugula and feta or drizzle any pan juices over the steak.
# Additional Notes:
01 -
Sweet caramelized peaches play beautifully against savory steak, creating a delightful contrast of flavors.
02 -
Day-old bread prevents sogginess, absorbing dressing perfectly.
03 -
Letting steak rest after cooking keeps it juicy.