Feta and Mint Crusted Bavette Steak with Panzanella Salad

This recipe brings together the bold flavors of the Mediterranean in a single, satisfying dish. A tender bavette steak is topped with a golden crust of panko, feta and fresh mint, then roasted to perfection. Alongside, a vibrant panzanella salad combines crispy ciabatta croutons, juicy tomatoes, cool cucumbers and a tangy balsamic dressing.

The result is a balanced meal that’s both hearty and refreshing, ideal for a weeknight dinner that feels special. The salty feta and aromatic mint complement the rich steak beautifully, while the salad adds a bright, acidic contrast. Serve it all with a drizzle of balsamic glaze for an elegant finish.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

0.25 ounce MintView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1.5 ounce Italian DressingView ingredient guideLike ingredientDislike ingredient

2 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Cut the ciabatta into 1-inch cubes. Dice the tomatoes into ½-inch pieces. Slice the cucumbers into thin rounds. Halve, peel and thinly slice the shallot. Roughly chop the mint.
2. In a large bowl, toss the ciabatta cubes with 2 tablespoons olive oil, salt and pepper. Spread them on a baking sheet in a single layer. Bake for 8-10 minutes until toasted and golden. Set aside the bowl for later use.
3. In the same bowl, combine the diced tomatoes, cucumber slices, shallot, Italian dressing, balsamic glaze, 2 tablespoons olive oil, salt and pepper. Mix well and set aside.
4. In a medium bowl, combine the panko breadcrumbs, half of the chopped mint, half of the feta cheese (crumble any large pieces), a drizzle of olive oil, salt and pepper. Mix until well combined.
5. Pat the bavette steak dry with paper towels. Season all over with salt and pepper. Drizzle with cooking oil and rub to coat. Spread the Dijon mustard evenly over the top of the steak. Press the panko mixture firmly onto the mustard-coated side to form a crust.
6. Once the croutons are done, remove the baking sheet from the oven. Carefully transfer the croutons to the bowl with the dressing and vegetables. Toss to combine. Place the crusted steak on the same baking sheet. Roast for 10-12 minutes or until the steak is cooked to your liking and the crust is golden.
7. Slice the steak against the grain. Divide the steak and panzanella salad between plates. Garnish with the remaining chopped mint and crumbled feta cheese. Drizzle with extra balsamic glaze if desired.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute bavette with flank steak, skirt steak or sirloin. Adjust cooking time as needed.

How do I store leftovers?

Store the steak and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat the steak gently in a skillet or oven.

Can I make this recipe gluten-free?

Yes, use gluten-free panko breadcrumbs and a gluten-free ciabatta or bread for the croutons.