Grilled Flank Steak & Peach Panzanella Salad
Grilled Flank Steak & Peach Panzanella Salad is a summer dinner that feels fancy without being fussy, and it all comes together surprisingly fast once everything hits the grill.
Servings: 6 Servings
Calories: 412kcal
Ingredients
For the steak:
- 2 pound flank steak
- 1 tablespoon cooking oil
- salt and black pepper to season
For the salad:
- 1/4 cup water
- 1/4 cup white wine vinegar
- 2 teaspoons sugar
- 1/2 red onion thinly sliced
- 2 cups sourdough bread torn into pieces
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 2 peaches sliced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1 cup arugula roughly chopped
- 8 ounces cherry tomatoes
- 1/2 cup fresh basil leaves torn
- salt and black pepper to taste
Instructions
For the steak:
- Season steaks with salt and pepper.
- Heat a cast iron or heavy-bottom skillet over medium-high heat. Add cooking oil and heat until shimmering, then add the steaks to the pan and sear, turning occasionally, about 4 minutes per side for medium-rare. An instant-read thermometer inserted into thickest part of the steak should register 130°F(50°C).
- Transfer steak to a cutting board and let rest 5 minutes before slicing.
For the salad:
- In a small saucepan, heat the water, vinegar, and sugar until the sugar is fully dissolved.
- Pack the onions into a jar and pour over the hot liquid. Set aside to cool.
- Preheat the oven to 400°F(200°C). Line a baking sheet with parchment paper.
- In a bowl, combine the bread, olive oil, and garlic powder. Mix to coat the bread. Spread the bread in an even layer on the baking sheet and bake for 10-15 minutes, or until the croutons are crispy and golden.
- Heat a grill or griddle pan over a medium-high heat and oil the grate. Grill the peaches for a few minutes per side, until slightly charred.
- In a small bowl or jar, combine the olive oil, vinegar, and mustard. Stir or shake until combined.
- On a serving tray, arrange the arugula, tomatoes, and basil leaves. Then add the croutons and peaches.
- Drizzle on the dressing and season with salt and pepper.
Video
Nutrition
Calories: 412kcal | Carbohydrates: 14g | Protein: 35g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 170mg | Potassium: 712mg | Fiber: 2g | Sugar: 7g | Vitamin A: 591IU | Vitamin C: 12mg | Calcium: 56mg | Iron: 3mg