Past Recipes
Seared Steak

Seared Steak with Rosemary-Roasted Sweet Potato and Apple Panzanella

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Recipe Details

Story

Panzanella, a Tuscan bread salad, is always a hit with fellow Plated customers—what’s not to love about toasty croutons and plenty of mix-ins? In this winter version, we replace classic tomatoes and basil with rosemary-roasted sweet potatoes and crisp apples. Toasted brioche soaks up the tangy balsamic dressing that’s drizzled over the salad and sliced steak.

Tags

  • Quick Cook

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 660
  • Protein 33g
  • Total Carb 41g
  • Total Fat 41g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • sweet potato
    1
    sweet potato
  • rosemary
    1/8 ounce
    rosemary
  • steaks
    2
    steaks
  • brioche
    1 slice
    brioche
  • Gala apple
    1
    Gala apple
  • parsley
    1/8 ounce
    parsley
  • garlic
    1 clove
    garlic
  • balsamic glaze
    1 packet
    balsamic glaze
  • crumbled blue cheese
    1 ounce
    crumbled blue cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium pan

Cooking Steps

  1. Roast sweet potato

    Roast sweet potato

    Preheat oven to 450ºF. Rinse all produce. Cut sweet potato into ½-inch cubes. Strip rosemary leaves, discarding stems, then mince. On a baking sheet, toss sweet potato with half of rosemary (save remainder for croutons), 2 teaspoons olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until lightly browned and tender, 15-18 minutes. Meanwhile, pat steaks dry with paper towel.

  2. Sear steaks

    Sear steaks

    Season steaks all over with ½ teaspoon salt and pepper as desired. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks to pan and sear until browned and medium rare, 3-5 minutes per side. Transfer steaks to a plate and set aside to rest. Wipe pan clean for Step 4.

  3. Prepare remaining ingredients

    Prepare remaining ingredients

    While steaks sear, cut or tear brioche into 1-inch pieces (this is a great task for your kitchen companion). Slice off rounded sides of apple and thinly slice, discarding core. Pick parsley leaves, discarding stems; roughly chop half for Step 5, leaving remainder whole for garnish. Mince garlic.

  4. Toast croutons

    Toast croutons

    Return pan from steaks to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add brioche and toast, stirring frequently, until beginning to crisp, 2-3 minutes. Add garlic and remaining rosemary and toast, tossing to combine, until brioche is golden brown, 1-2 minutes more. Remove pan from heat. Season croutons with ⅛ teaspoon salt and pepper as desired.

  5. Assemble panzanella

    Assemble panzanella

    In a large bowl, whisk together balsamic glaze, 1½ tablespoons olive oil, ¼ teaspoon salt, and pepper as desired (another great task for your kitchen companion). Add roasted sweet potato, apple, croutons, and chopped parsley to bowl with dressing and toss to coat.

  6. Plate steak and panzanella

    Plate steak and panzanella

    Once rested, cut steaks against the grain into ¼-inch slices. Divide sweet potato and apple panzanella between serving plates. Top with sliced steak. Garnish with blue cheese and remaining parsley. Dig in!

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