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Steak Panzanella Salad

Steak Panzanella Salad

A light but hearty main dish salad. Serves 8.
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Ingredients

Cherry Tomatoes (Halved)
1 pint
Kosher Salt
2 tbsp
Boneless Strip Steaks (1 lb)
2 lbs
Texas Toast
5 slices
Red Wine Vinegar
2 tbsp
Dijon Mustard
1 tbsp
Extra Virgin Olive Oil
2 tbsp
Arugula
4 handfuls
Basil Leaves, Torn (Plus More for Garnish)
10 leaves

Instructions

  • Sprinkle tomatoes generously with kosher salt in a bowl.  Set aside for one hour.
  • Reverse sear steaks (See Note below)
  • Cook Texas toast one or two minutes longer than package directions. Cut to bite size pieces.
  • Pour off any juices from tomatoes, to use for vinaigrette. To juices, whisk in vinegar, mustard and oil
  • Toss all, using amount of vinaigrette to your liking. Garnish with extra basil.

Chef's Notes

  • Cook steaks using Reverse Sear method, sans compound butter.
Please reach out to Dana directly if you have any questions.
Email: dana@stagedoorkitchen.com

Kitchen Equipment Used

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