Italian Beef Salad Recipe With Vinaigrette Dressing
Grilled Steak Panzanella Salad with Tomato Vinaigrette
Small bowls from Molly Bryck Ceramics Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton
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Total Time
1 hour 45 minutes
Ripe, juicy tomatoes provide the salad dressing as well as a key ingredient in this hanger steak salad. With balsamic, garlic, and plenty of fresh basil, it will transport you to the sunny Italian countryside.
Ingredients
4 servings
3 tablespoons balsamic vinegar
1/4 cup plus 3 tablespoons olive oil, divided, plus more for brushing
2 1/4 teaspoons kosher salt, divided
1 1/8 teaspoons freshly ground black pepper, divided
3 garlic cloves, divided
1 (1–1 1/2-pound) hanger steak, center membrane removed, cut into 4 pieces
1 1/2 pounds ripe beefsteak or heirloom tomatoes, cut into bite-size pieces
2 medium zucchini, cut in half lengthwise
4 thick slices country-style bread
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
1 bunch Tuscan kale, ribs and stems removed, thinly sliced (about 3 1/2 cups)
1 cup basil leaves, torn if large
Step 1
Whisk balsamic vinegar, 3 Tbsp. oil, 1 tsp. kosher salt, and 1/2 tsp. pepper in a small bowl. Finely grate 2 garlic cloves and whisk into marinade. Place steak in a resealable plastic bag. Pour marinade over steak, toss to coat, then let rest at room temperature at least 1 hour.
Step 2
Meanwhile, toss tomatoes and 1 tsp. kosher salt in a colander set over a large bowl; let rest 1 hour.
Step 3
Prepare a grill for medium-high heat or heat grill pan over medium-high; lightly oil grate or pan. Remove steaks from marinade and pat dry. Grill steaks, turning occasionally, until lightly charred on all sides and an instant-read thermometer inserted into the center registers 125°F, 8–10 minutes for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing against the grain.
Step 4
Brush zucchini with oil; season with 1/4 tsp. kosher salt and 1/8 tsp. pepper. Grill, turning occasionally, until zucchini is charred and tender, about 10 minutes. Meanwhile, grill bread alongside zucchini, turning occasionally, until lightly charred and crisp, about 5 minutes. Transfer zucchini and bread to cutting board. Let cool slightly. Slice zucchini into 1/4"-thick half moons. Crush remaining garlic clove and rub all over bread. Cut bread into 1" cubes.
Step 5
Shake colander to thoroughly drain tomatoes, reserving liquid in bowl. Add mustard, white wine vinegar, and remaining 1/4 cup oil and 1/2 tsp. pepper to bowl with tomato liquid and whisk to combine. Add kale and zucchini and toss to coat. Add tomatoes, bread, and basil and toss just to combine. Top with steak and sprinkle with sea salt.
Do Ahead
Step 6
Steak can be marinated 10 hours ahead; chill in bag. Let steak come to room temperature at least 1 hour before cooking.
How would you rate Grilled Steak Panzanella Salad with Tomato Vinaigrette?
Reviews (14)
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Love this...make it often although not with the tomato vinaigrette. Didn't feel that was worth the trouble. We use a standard vinaigrette.
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terrific recipe. tweaked it a bit--grilled the kale b/c we don't like raw kale and added roasted cherry tomatoes in addition to the fresh tomato.
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Absolutely delicious! Wish I had more!
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Made this exactly as written. Perfection with summer tomatoes.
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Very good! The simple vinegar & oil marinade works great with the steak, and the tomato-based dressing is wonderful. A few changes -- I added slivered red onion and sliced scallions, and used a mixture of spinach and salad greens (my wife hates kale). I also toasted my cubed bread in the oven rather than on grill. Next time, I'll omit the zucchini; I don't think it added much to the dish.
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Ab..so..lute...ly wonderful! One of the most amazing dishes from here! Lovely, strong, flavors from the salad (I'm veggie) and incredibly flavored steak! Make it. And dare yourself to have brought the best dish.
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Absolutely wonderful. We adore Panzanella ~ the steak, and Tuscan Kale were great change ups !! Yes, Kale is better when massaged a bit, however, the paddle of your mixer makes quick work of this step. Perfect.
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So delicious!
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Delicious. We mixed the kale with romaine to soften it a bit and used NY strip because we couldn't find hanger steak. Hard to imagine it could be any better if we had followed recipe to the letter.
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Absolutely loved this steak salad!! My husband couldn't get over how good it was the whole time he was eating it. For sure making this again and again.
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If you use kale, massage w olive oil for a good 5 minutes first. It creates a chemical change that softens it. Better yet in the summer, arugula and mixed sweet greens. I don't eat garlic, and shallots or ramps are superb. Fabulous recipe.
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Fantastic summer meal. I did substitute arugula for the kale because my family doesn't like kale. Used flatiron steak because our local butcher didn't carry hangar steak. Would definitely recommend this for and elegant but casual meal!
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Terrific salad. Great summertime dinner!
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Other than kale, I made the recipe as is. The entire family loved it. It was easy, delicious and nutritious. I loved the fact that it was light and yet quite filling. There were second and third helpings, so next time, I am making double portions. Thanks for a wonderful recipe.
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Source: https://www.epicurious.com/recipes/food/views/grilled-steak-panzanella-salad-with-tomato-vinaigrette
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