Summer is here and this salad is giving me life. People who know me know I am NOT a salad person. What can I say, lettuce just isn’t my thing.
This Summer Panzanella Steak Salad is a little bit of all of my favorite things. And the best part? NO LETTUCE. Ok sorry, I’m done, but seriously–this 👏 salad 👏 is 👏 everything 👏. You can easily customize it to what you like, what you have on-hand etc. Need a vegetarian side? Leave out the beef–this salad can absolutely stand on its own. Prefer to use chicken over beef? Go for it! I hope you love this Summer Panzanella Steak Salad as much as I clearly do 😂
INGREDIENTS
Steak & Marinade
- 1 1/2 – 2 lbs London Broil
- 1/3 cup Soy Sauce
- 1/4 cup Red Wine Vinegar
- 1/2 cup Canola or Vegetable Oil
- 2 tbsp Lemon Juice
- 1 1/2 tsp Worcestershire Sauce
- 1 tbsp Dijon
- 3 cloves Garlic, minced
- 1/2 tsp Black Pepper
Panzanella Salad
- 1 loaf French Bread or Crusty Sourdough (day old preferred), torn into bite-size pieces
- Olive Oil
- Garlic Powder
- Onion Powder
- Salt
- 1 Cucumber, peeled, sliced into half moons
- 1 Orange Bell Pepper, cut into bite-size pieces
- 1 Red Bell Pepper, cut into bite-size pieces
- 10 Cherry Tomatoes, cut in half
- 1/4 Small Red Onion, thinly sliced
- Basil, torn
Dressing
- 3 tbsp Red Wine Vinegar
- 1 tbsp Lemon Juice
- 1 tsp Dijon
- 1 tsp Honey
- 1/3 cup Olive Oil or Avocado Oil
- 1 clove Garlic, minced
INSTRUCTIONS
In a small bowl, whisk together all the marinade ingredients (except the beef). Lightly score the beef on both sides and place in a shallow dish or large ziploc bag. Add the marinade to the dish/bag and let sit in the fridge (covered if using a dish) for 1 – 24 hours. Remove the beef from the fridge one hour prior to cooking.
Preheat oven to 350 degrees. Line a sheet pan with aluminum foil. Spread out the bread on the pan and drizzle with the olive oil. Season with garlic powder, onion powder, and salt. Bake for 15 minutes, remove from oven and let cool.
Combine all the veggies (except the basil) and the toasted bread in a large bowl. You can customize the veggies to whatever you like and have on-hand!
Whisk together all the dressing ingredients and pour over the veggies/bread.
Turn on the broiler and place a cast iron skillet under for 30 minutes it to get it nice and hot. Quickly remove the skillet from the oven, carefully place the beef in the pan and put under the broiler for 5 minutes, flip the beef and broil for 5 more minutes.
Remove the beef from the skillet and let rest on a cutting board for 5 minutes prior to slicing. Slice against the grain and add to the salad. Top the salad with torn basil, serve and enjoy!
Variation: Skip the steak and make this a vegetarian side salad or replace the steak with some grilled chicken. Super easy to customize this to your liking/needs.
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Summer Panzanella Steak Salad
Ingredients
Steak & Marinade
- 1 1/2 – 2 lbs London Broil
- 1/3 cup Soy Sauce
- 1/4 cup Red Wine Vinegar
- 1/2 cup Canola or Vegetable Oil
- 2 tbsp Lemon Juice
- 1 1/2 tsp Worcestershire Sauce
- 1 tbsp Dijon
- 3 cloves Garlic minced
- 1/2 tsp Black Pepper
Panzanella Salad
- 1 loaf French Bread or Crusty Sourdough (day old preferred) torn into bite-size pieces
- Olive Oil
- Garlic Powder
- Onion Powder
- Salt
- 1 Cucumber peeled, sliced into half moons
- 1 Orange Bell Pepper cut into bite-size pieces
- 1 Red Bell Pepper cut into bite-size pieces
- 10 Cherry Tomatoes cut in half
- 1/4 Small Red Onion thinly sliced
- Basil torn
Dressing
- 3 tbsp Red Wine Vinegar
- 1 tbsp Lemon Juice
- 1 tsp Dijon
- 1 tsp Honey
- 1/3 cup Olive Oil or Avocado Oil
- 1 clove Garlic minced
Instructions
- In a small bowl, whisk together all the marinade ingredients (except the beef). Lightly score the beef on both sides and place in a shallow dish or large ziploc bag. Add the marinade to the dish/bag and let sit in the fridge (covered if using a dish) for 1 – 24 hours. Remove the beef from the fridge one hour prior to cooking.
- Preheat oven to 350 degrees. Line a sheet pan with aluminum foil. Spread out the bread on the pan and drizzle with the olive oil. Season with garlic powder, onion powder, and salt. Bake for 15 minutes, remove from oven and let cool.
- Combine all the veggies (except the basil) and the toasted bread in a large bowl. You can customize the veggies to whatever makes you happy!
- Whisk together all the dressing ingredients and pour over the veggies/bread.
- Turn on the broiler and place a cast iron skillet under for 30 minutes it to get it nice and hot. Quickly remove the skillet from the oven, carefully place the beef in the pan and put under the broiler for 5 minutes, flip the beef and broil for 5 more minutes. Remove the beef from the skillet and let rest on a cutting board for 5 minutes prior to slicing. Slice against the grain and add to the salad. Top with torn basil, serve and enjoy!
- Variation: Skip the steak and make this a vegetarian side salad. Replace the steak with some grilled chicken.
