This grilled steak panzanella salad recipe embodies the flavors of summer! It’s made with marinated grilled steak which is served over a salad made with juicy tomatoes and grilled ciabatta and zucchini. And then tossed with fresh spinach leaves and basil in a simple Dijon vinaigrette dressing.
INGREDIENTS
For the marinated meat:
300-350 g beef filet, sirloin, or other cut of choice (sustainably sourced)
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1/2 teaspoon coarse sea salt
freshly ground black pepper
For the salad:
500 g ripe beefsteak or heirloom tomatoes, cut into bite-size pieces
1 teaspoon coarse sea salt
1 medium zucchini, cut in half lengthwise
2 thick slices ciabatta bread
1/2 tablespoon Dijon mustard
1/2 tablespoon white wine vinegar
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
2 handfuls spinach leaves, stems removed, chopped
1 generous handful basil leaves, torn if large
Full recipe:
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