Past Recipes
Seared Steak

Seared Steak with Bell Pepper Panzanella

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A salad made of bread? Yes, the dream is alive with this much-loved Popular Recipe from Plated’s cookbook. A traditional Tuscan dish made with bread and vegetables, rustic panzanella is hearty and easy. Here, slices of tender seared steak are joined by a mix of toasted ciabatta, roasted bell peppers, shaved Parmesan, and arugula—all soaking up a garlic, caper, and red wine vinaigrette.

  • < 600 Calories
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 590
  • Protein 35g
  • Total Carb 34g
  • Total Fat 34g

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

Ingredients & Equipment

What we send

  • shaved Parmesan cheese
    • 1 ounce
    • shaved Parmesan cheese
  • steaks
    • 2
    • steaks
  • ciabatta roll
    • 1
    • ciabatta roll
  • parsley
    • 1/8 ounce
    • parsley
  • red wine vinegar
    • 1 tablespoon
    • red wine vinegar
  • red bell pepper
    • 1
    • red bell pepper
  • yellow bell pepper
    • 1
    • yellow bell pepper
  • baby arugula
    • 2 ounces
    • baby arugula
  • garlic
    • 1 clove
    • garlic
  • capers
    • 2 tablespoons
    • capers

What You’ll Need

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

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    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.

  2. Toast ciabatta

    Toast ciabatta

    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.

  3. Make vinaigrette

    Make vinaigrette

    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.

  4. Roast bell peppers

    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.

  5. Sear Steaks

    Sear Steaks

    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.

  6. Plate steak and panzanella

    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!

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