Winter Panzanella with Seared Flank Steak
and sun dried tomato vinaigrette
A hearty salad is great for fighting off the winter blues. This is the perfect time of year to look to preserved vegetables and fruits, such as the artichoke hearts used here, to round out your salad toppings. Using both sun dried and fresh tomatoes adds extra layers of flavor.
Ingredients
- Garlic - 2 cloves , chopped
- Soy sauce, low-sodium - 1 1/2 Tbsp
- Vinegar, balsamic - 1 1/2 Tbsp
- Steak, flank or sirloin - 1 1/4 lbs
- Oil, cooking - 1 Tbsp
- Sun dried tomatoes, packed in oil - 1/4 cup , drained and sliced (look for pre-sliced to save time)
- Water - 1/4 cup , plus more if needed
- Vinegar, balsamic - 3 Tbsp
- Oil, olive - 3 Tbsp
- Italian seasoning - 1/2 tsp
- Mustard, Dijon - 1/2 tsp
- Bread, Italian - 6 oz , sliced into 1/2" / 1.3 cm cubes (sub any type of crusty bread)
- Artichoke hearts - 1 cup , chopped (canned, frozen, or oil-packed)
- Tomatoes, cherry or grape - 1 cup , halved
- Oil, olive - 1 Tbsp
- Arugula - 5 oz
- Almonds, marcona - 1/4 cup (sub regular almonds (chopped or sliced) or pine nuts)
- Cheese, parmesan (opt) - 1/4 cup , shredded
Prep
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Marinate steak - Chop the garlic. Whisk together garlic, soy sauce, and vinegar (portion for steak). Pour marinade over steak and turn to coat both sides. Marinate for at least 2 hours and up to 2 days. (Can be done up to 2 days ahead)
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Make vinaigrette - (If prepping right before cooking, get oven heating first.) Drain and slice sun dried tomatoes. Combine sun dried tomatoes, water, vinegar (portion for vinaigrette), olive oil (portion for vinaigrette), Italian seasoning, and mustard. Using a blender or immersion blender, pulse the dressing until well-combined, adding small amounts of extra water or olive oil as needed to reach your desired consistency (you can blend until smooth or keep the tomatoes in small pieces if you prefer). Taste and season with some salt and pepper. (Can be done up to 5 days ahead)
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Bread / Artichoke hearts - Prep as directed and store separately. (Can be done up to 5 days ahead)
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Season steak - Remove steak from marinade (discard marinade). Season steak with some salt and pepper and tenderize with a fork.
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Cherry tomatoes - Prep as directed.
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Make
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Heat oven to 400F / 204C degrees.
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Toss bread cubes with olive oil (portion for salad) and spread out in an even layer on a baking sheet. Transfer to the oven and bake until lightly golden (they should be crisp on the outside, but still slightly chewy inside), 7 to 9 minutes.
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Meanwhile, heat grill pan or skillet over medium-high heat and brush with cooking oil. Add steak to hot pan and sear for ~4 minutes on each side. Lower heat to medium, cover with a lid or foil, and cook for another 2 to 3 minutes for medium-rare; 4 to 7 minutes for medium; 8 to 10 minutes for well-done.
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Transfer steak to a cutting board and cover loosely with foil. Allow steak to rest for 5 to 10 minutes before slicing.
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In a serving or mixing bowl, combine bread cubes, arugula, artichoke hearts, cherry tomatoes, and almonds. Toss with about one-third of the dressing or until lightly dressed.
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Thinly slice the steak.
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Divide salads among serving plates. Top with steak slices and sprinkle with Parmesan cheese (if using).
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Serve salads with remaining dressing for drizzling over top. Enjoy!
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