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Grilled Steak Panzanella Salad with Tomato Vinaigrette

This Grilled Steak Panzanella Salad combines juicy grilled steak with a vibrant and fresh tomato vinaigrette, making for a hearty and flavorful meal. The bread in the salad soaks up all the delicious juices, creating a delightful texture and taste.

Grilled Steak Panzanella Salad with Tomato Vinaigrette


For the Steak:

1.5 lbs flank steak or ribeye steak
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
1 teaspoon salt
1/2 teaspoon black pepper

For the Panzanella Salad:

4 cups day-old bread, cut into 1-inch cubes
2 tablespoons olive oil
2 cups cherry tomatoes, halved
1 cucumber, peeled and sliced
1 red bell pepper, diced
1/2 red onion, thinly sliced
1/4 cup fresh basil leaves, torn
1/4 cup fresh parsley, chopped

For the Tomato Vinaigrette:

1/2 cup cherry tomatoes
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
Salt and pepper to taste


Marinate the Steak:

In a small bowl, combine the olive oil, minced garlic, chopped rosemary, thyme leaves, salt, and black pepper.
Rub the mixture all over the steak, ensuring it is well coated. Let the steak marinate at room temperature for 30 minutes, or refrigerate for up to 2 hours.

Prepare the Panzanella Salad:

Preheat your oven to 400°F (200°C).
Toss the bread cubes with olive oil and spread them on a baking sheet.
Toast the bread in the oven for about 10-15 minutes, or until golden and crispy. Set aside to cool.
In a large bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, basil leaves, and parsley. Add the toasted bread cubes and toss to combine.

Prepare the Tomato Vinaigrette:

In a blender or food processor, combine the cherry tomatoes, olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper.
Blend until smooth and well combined. Adjust seasoning to taste.

Grill the Steak:

Preheat your grill to medium-high heat.
Grill the steak for about 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness.
Remove the steak from the grill and let it rest for 5-10 minutes before slicing.

Assemble the Salad:

Slice the grilled steak against the grain into thin strips.
Add the sliced steak to the panzanella salad.
Drizzle the tomato vinaigrette over the salad and toss gently to combine.


Arrange the salad on a serving platter or individual plates.
Garnish with additional fresh herbs, if desired.



Bread Alternatives: Use any rustic bread like ciabatta or sourdough for the panzanella salad.
Vinaigrette Variation: Add a touch of honey or maple syrup to the tomato vinaigrette for a hint of sweetness.
Side Dishes: Serve with a side of grilled vegetables or a light green salad.

Wine Pairing:

Pair your Grilled Steak Panzanella Salad with a robust red wine like Cabernet Sauvignon or a light, fruity red wine like Pinot Noir.

Enjoy your Grilled Steak Panzanella Salad with Tomato Vinaigrette, a delightful combination of flavors and textures perfect for any occasion!

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