Panzanella Steak Salad
A pepper & me twist on a classic Italian salad
Ingredients
- 400 g steak skirt, flank, hangar
- 1 handful basil leaves torn
- ½ red onion
- 60 g rocket leaves
- 600 g mixed tomatoes
- 8-10 anchovies
Bread
- 200 g bread sourdough
- 1 teaspoon Italian stallion
- 2 tablespoon olive oil
- man grind
Dressing
- 8 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- man grind
- 1 teaspoon Italian stallion
Instructions
Bread
- Panzanella is typically made with old hard crusty bread but here is how you can make that happen! Tear your loaf of bread into bite-sized chunks, drizzle in oil, Italian stallion & man grind and cook in the oven for 6-8 minutes @ 180c
Steak
- Season steak with 1 tablespoon olive oil & man grind. Cook steak on BBQ @ 200c for 4 minutes per side or until steak is 52c internal temperature. Allow to rest for 10 minutes as you want the steak to be just warm. Meanwhile, make the salad!
Dressing
- Whisk all ingredients together and set aside
Salad
- Slice red onions finely, chop anchovies, chop tomatoes into uneven pieces and place all in a large mixing bowl with toasted bread, rocket & basil.
- Pour dressing over salad and using your hands toss it whilst gently squeezing the tomatoes and bread so they soak up all the juices
Serving
- Slice steak thinly and place on a large serving plate, cover with salad and place some more steak on top!
- ENJOY!!!!
Notes
Essential Tools
- chef knives
- chopping board
- large mixing bowl
- BBQ
- whisk
- baking tray