Steaks & Panzanella with Olives & Feta

Step 1

1 Prepare the ingredients Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the baguettes. Halve the tomatoes. Quarter the cucumbers lengthwise; cut crosswise into 1/2-inch pieces. Roughly chop the olives. In a large bowl, combine the halved tomatoes, cucumber pieces, chopped olives, vinegar, and 1 tablespoon of olive oil. Season with salt and pepper; stir to coat.

Step 2

2 Make the croutons & start the panzanella Line a sheet pan with foil. Place the diced baguettes on the foil; drizzle with olive oil and season with salt and pepper. Toast in the oven 5 to 7 minutes, or until lightly browned and crispy. Transfer to the bowl of prepared vegetables.

Step 3

3 Cook the steaks Meanwhile, pat the steaks dry with paper towels; season on all sides with salt, pepper, and half the Italian seasoning. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes. *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

Step 4

4 Finish the panzanella & serve your dish While the steaks rest, to the bowl of vegetables and croutons, add the mayonnaise, feta (crumbling before adding), and remaining Italian seasoning; stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished panzanella. Enjoy!

Step 5

1 Prepare the ingredients Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the baguettes. Halve the tomatoes. Quarter the cucumbers lengthwise; cut crosswise into 1/2-inch pieces. Roughly chop the olives. In a large bowl, combine the halved tomatoes, cucumber pieces, chopped olives, vinegar, and 1 tablespoon of olive oil. Season with salt and pepper; stir to coat.

Step 6

2 Make the croutons & start the panzanella Line a sheet pan with foil. Place the diced baguettes on the foil; drizzle with olive oil and season with salt and pepper. Toast in the oven 5 to 7 minutes, or until lightly browned and crispy. Transfer to the bowl of prepared vegetables.

Step 7

3 Cook the steaks Meanwhile, pat the steaks dry with paper towels; season on all sides with salt, pepper, and half the Italian seasoning. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes. *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

Step 8

4 Finish the panzanella & serve your dish While the steaks rest, to the bowl of vegetables and croutons, add the mayonnaise, feta (crumbling before adding), and remaining Italian seasoning; stir to combine. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the finished panzanella. Enjoy!