Your new favorite summer salad recipe is here! This Grilled Panzanella Salad is a bright and fresh salad that is packed with flavor and topped with steak and a grilled corn and tomato vinaigrette. With so many brilliant flavors competing for your affection, you've gotta give this a try.
Grilled Steak Panzanella
Tom Jackson
Rated 5.0 stars by 4 users
Category
Beef
Cuisine
Italian
Servings
4
Prep Time
25 minutes
Cook Time
15 minutes
Calories
808
Love summer salads, but not sure what to make? Say hello to your new favorite: Grilled Panzanella Salad! Packed with flavor and topped with steak, plus a delicious grilled corn and tomato vinaigrette, this salad will definitely get your taste buds doing the tango! Dig in now and experience the summery goodness!
Ingredients
- 2 cups tomatoes, large dice
- 1 cup shallot, sliced thin
-
1 tsp Jacobsen Salt Co. Black Garlic Sea Salt
- 8 oz ciabatta
- 2 ears corn
- 1 cup baby arugula
- 1/4 cup feta, crumbled
- 1/4 cup basil, chiffonade
- 1 strip steak
- Saica Sicilian Extra Virgin Olive Oil
-
Cattleman’s Grill Trail Dust All Purpose Seasoning
- 1/2 cup Saica Sicilian Extra Virgin Olive Oil
- 2 tbsp white wine vinegar
- 2 tbsp reserved tomato juice (from salting)
- 2 tbsp grilled corn kernels
- 2 tbsp shallot, chopped
- 1 clove garlic, crushed, peeled
-
1 tsp Kozlik’s Triple Crunch Mustard
-
1 tsp Reida Farm Wildflower Honey
-
1 tsp Cattleman’s Grill Trail Dust All Purpose Seasoning
Grilled Corn Vinaigrette
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF, set up for direct grilling with GrillGrate grilling panels installed over the fire box and the damper pushed all the way in.
- Combine tomatoes, shallot and black garlic salt in a bowl and toss to coat. Let sit while the salt extracts liquid from the tomatoes. When there is a couple of tablespoons of liquid in the bottom of the bowl, place in a strainer over a bowl to catch the liquid. You will use the liquid in the Grilled Corn Vinaigrette.
- Slice your loaf of ciabatta in half like you’re making a large sandwich. Toast the bread over direct flame, turning when it’s slightly charred, about two minutes per side. Remove from the grill. Dice/tear the bread into bite sized pieces. Place on a baking sheet pan. Place the pan on the far right side of the grill, away from the flame. Bake while grilling the corn and steak, until each piece feels dried out and isn’t squishy anymore, about 10-15 minutes.
- Place your shucked corn on the Grill Grates when you grill the bread. Continue turning the corn and to brown evenly. Remove when you have some char on the kernels and the kernels are softened. Remove from the grill. Slice the corn off of the cob.
- Rub a thin layer of Saica Sicilian Extra Virgin Olive Oil on your strip steak, then season with Cattleman’s Grill Trail Dust All Purpose Seasoning. Grill over direct flame, turning to achieve nice grill marks. Remove when the internal temperature reaches 125ºF. Rest for 5 minutes while you assemble the salad.
- Combine all ingredients for the Grilled Corn Vinaigrette in a pint sized mason jar. Using an immersion blender, blend until smooth.
- In a large bowl, combine the bread, tomatoes, shallots, grilled corn, feta, basil and arugula. Dice the steak into bite sized pieces, then add to the bowl. Pour the Grilled Corn Vinaigrette over the top and toss to coat.
- This recipe yields four serving of about two cups each.
Recipe Note
| You might also enjoy: Grilled Cucumber Salad
| You might also enjoy: Griled Esquites (Mexican Corn Salad)
Nutrition
Nutrition
- Serving Size
- 5 oz
- per serving
- Calories
- 808
Amount/Serving
% Daily Value
- Fat
- 39 grams
- Saturated Fat
- 20 grams
- Cholesterol
- 122 milligrams
- Sodium
- 1308 milligrams
- Carbs
- 68 grams
- Fiber
- 6.7 grams
- Sugar
- 9.1 grams
- Protein
- 52 grams
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