Balsamic Steak Panzanella with Heirloom Tomatoes and Garlic Croutons

Steak and salad is a classic duo-robust, juicy meat balanced with light, bright vegetables. This version of Tuscan panzanella takes it to the next level with big chunks of garlic- and herb-tossed bread soaked in a rich balsamic sauce.

Perfect for a satisfying dinner, this dish combines seared New York strip steak, sweet roasted shallots and peppery arugula with crispy ciabatta croutons. The balsamic demi-glace sauce ties everything together beautifully.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

10 ounce New York Strip SteakView ingredient guideLike ingredientDislike ingredient

1 unit Beef Demi-GlaceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

11 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Peel and thinly slice the shallot into rings. Cut ciabattas into 1-inch cubes. Halve tomatoes lengthwise. Strip thyme leaves from stems until you have 1 teaspoon; reserve remaining sprigs. Thinly slice garlic and place in a large bowl with 2 tablespoons olive oil. Microwave on high until fragrant, about 30 seconds.
2. Add ciabatta cubes and stripped thyme leaves to the garlic oil. Toss to coat. Spread on one half of a baking sheet. Place shallot rings on the other half and drizzle with olive oil. Season both with salt and pepper. Bake until shallot is soft and ciabatta is toasted, 8-10 minutes.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Pat steak dry and season all over with salt and pepper. Cook until browned on the bottom, 2-4 minutes. Add 1 tablespoon butter and the reserved thyme sprigs. Flip steak, tilt pan toward you and continuously spoon butter over steak until cooked to your liking, 2-4 minutes more.
4. Remove steak from pan and let rest on a plate. Discard thyme sprigs. Reduce heat to medium-low, then stir in ⅓ cup water, demi-glace and 1 tablespoon balsamic vinegar (you have extra). Simmer until slightly thickened, about 2 minutes. Add 1 teaspoon butter and stir until melted. Season with pepper.
5. Discard any garlic pieces stuck to the croutons. In another large bowl, toss tomatoes with remaining balsamic vinegar and 1 tablespoon olive oil. Season with salt and pepper. Add shallot, croutons, arugula and any resting juices from the steak. Toss to combine. Add a drizzle of olive oil if the salad seems dry.
6. Thinly slice steak against the grain. Divide panzanella between plates, top with steak and drizzle with sauce. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, ribeye or sirloin work well, but adjust cooking time accordingly.

What can I substitute for demi-glace?

You can use 1 teaspoon of beef bouillon paste dissolved in ⅓ cup water or a store-bought beef gravy.

Can I make this ahead?

The croutons and dressing can be prepared in advance, but assemble the salad just before serving to keep the bread crisp.