Flat Iron Steak Panzanella

Flat Iron Steak Panzanella

Flat Iron Steak Panzanella


For the vinaigrette:

  • 3 cloves garlic, minced

  • 1/2 cup olive oil

  • 1/4 cup red wine vinegar

  • 2 tablespoons Dijon mustard

  • 1/2 teaspoon dried basil flakes

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon freshly ground black pepper

For the salad (bread):

  • 1 medium sized sourdough loaf, cut to 1 ½” cubes

  • 1/4 cup butter, melted

  • 1/2 teaspoon garlic salt

For the salad (vegetables):

  • 1 small red onion, thinly sliced

  • 1 lb. flat iron steak

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 3 pints grape tomatoes, halved *various colors work nicely

  • 1 English (or hothouse) cucumber, seeded and cut to bite sized pieces

  • 4 cups of arugula, washed and patted dry

  • 1/4 cup julienned fresh basil

  • 3/4 cup parmesan cheese shards or curls or shavings


Preheat oven to 350 degrees F.

To a large mixing bowl, add minced garlic, olive oil, red wine vinegar, Dijon mustard, dried basil flakes, sea salt and pepper. Whisk to combine. Set aside.

Cut bread into 1 ½” cubes, lay evenly on a baking sheet. Drizzle melted butter and sprinkle on garlic salt. Mix around to incorporate. Bake at 350 degrees F for 15 to 20 minutes until golden and crisp on outside. It will help to stir cubes halfway through baking so sides are evenly baked and toasted. Remove from oven, cool. 

To large mixing bowl with vinaigrette, add sliced onion. Stir well. Set aside.

Preheat grill to medium high heat. Season flat iron steak with salt and pepper. Grill steak until desired doneness, or for medium 140 to 150 degrees F when tested with a digital instant read thermometer. (Roughly 7 to 8 minutes per side.) Set steak aside to rest for 5 minutes.

Add halved tomatoes, cucumber, arugula and fresh basil to large mixing bowl with vinaigrette and onions. Toss to coat. Slice flat iron steak across the grain.

When ready to serve, add Parmesan and bread pieces to the large mixing bowl. Toss to coat. Steak slices can be tossed along with salad and served or fanned out on top of the salad to be served as the centerpiece of the salad.

Nutrition per serving:  515 Calories, 9.7 g Carbohydrate, 42.8 g Fat, 13 g Saturated Fat, 21 g Protein,     2.3 g Fiber, 653 mg Sodium