Feta Mint Crusted Rib-Eye Steak with Panzanella Salad

This elegant yet easy dinner features a succulent rib-eye steak topped with a golden crust of panko, feta and mint. The steak is roasted to perfection and served alongside a vibrant panzanella salad made with crispy ciabatta croutons, fresh tomatoes and cucumbers.

A finishing sprinkle of feta and mint brings the whole dish together, offering a delightful Mediterranean escape right at your dinner table.

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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

16 ounce Grass-Fed Rib-Eye 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

4 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce. Cut ciabatta into 1-inch cubes. Dice tomatoes into ½-inch pieces. Trim and thinly slice cucumbers into rounds. Halve, peel and thinly slice shallot. Roughly chop mint.
2. In a large bowl, toss together ciabatta cubes, 2 TBSP olive oil (4 TBSP for 4 servings), salt and pepper. Spread out on a baking sheet in a single layer; bake on middle rack until ciabatta is toasted, 8-10 minutes. Reserve bowl for next step.
3. Meanwhile, in bowl used for ciabatta, toss together tomatoes, cucumbers, shallot, dressing, balsamic glaze, 2 TBSP olive oil (4 TBSP for 4 servings), salt and pepper. Set aside.
4. In a medium bowl, combine panko, half the mint, half the feta (crumble any larger pieces with your hands), a drizzle of oil, salt and pepper. Pat steak dry with paper towels; season all over with salt and pepper. Drizzle with oil; rub to coat. Evenly spread tops of steak with mustard. Mound with panko mixture, pressing firmly to adhere.
5. Once ciabatta is toasted, remove sheet from oven; carefully transfer croutons to bowl with dressing and veggies. Toss to combine. Carefully place steak on same baking sheet. Return to middle rack; roast until steak is cooked to desired doneness, 10-12 minutes for medium-rare.
6. Divide steak between plates. Serve panzanella salad alongside. Garnish with remaining mint and remaining feta.

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