Seared Steak with Bell Pepper Panzanella
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Ingredients & Equipment
What we send
- 2 ouncesbaby arugula
- 1/8 ounceparsley
- 1red bell pepper
- 1yellow bell pepper
- 1ciabatta roll
- 1 clovegarlic
- 1 tablespoonred wine vinegar
- 2 tablespoonscapers
- 1 ounceshaved Parmesan cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheet
- 10" medium pan
Preheat oven to 400°F. Rinse all produce. Pat arugula dry with paper towel. Pat parsley dry and pick leaves, discarding stems. Halve red and yellow bell peppers lengthwise, discarding seeds and stems, then cut into 1-inch pieces. Cut ciabatta into 1-inch cubes and place on a baking sheet.
Toss ciabatta on baking sheet with 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper as desired. Arrange in a single layer and bake until toasted and golden, about 10 minutes. Set aside, then increase oven temperature to 425°F.
While ciabatta toasts, mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms, then place in a large bowl. Add red wine vinegar, capers, and 1½ tablespoons olive oil to bowl with garlic paste and whisk to fully combine.
Roast bell peppers
Transfer toasted ciabatta to bowl with vinaigrette and set aside, waiting to toss until Step 6. Wipe baking sheet from ciabatta clean and add bell peppers. Toss with 1 tablespoon olive oil, ½ teaspoon salt, and black pepper as desired, then arrange in a single layer. Once oven has reached 425ºF, roast bell peppers until just beginning to soften, 10-15 minutes.
While bell peppers roast, pat steaks dry with paper towel and season all over with ½ teaspoon salt and black pepper as desired. Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4-5 minutes per side. Transfer steaks to a plate and set aside to rest for about 5 minutes.
Plate steak and panzanella
While steaks rest, add Parmesan, arugula, parsley, and roasted bell peppers to bowl with ciabatta and toss to coat. Cut steaks against the grain into ½-inch slices and serve with bell pepper panzanella. Dig in!