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Side Dishes

Panzanella with Blue Cheese Vinaigrette

When pairing beefy strip steak with a side dish, bold, powerful flavors are key. So how about a little blue cheese and garlic?

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Ingredients

FOR THE CROUTONS—

FOR THE VINAIGRETTE—

FOR THE SALAD—

If making the salad ahead, keep all the components separate until right before serving so they don't get soggy.

Instructions

Preheat grill to medium-high.

Season bread slices with salt and pepper, and grill, uncovered, 1–2 minutes per side. Off heat, rub both sides of bread with garlic cloves. Cut bread into cubes to form croutons.

Purée vinaigrette ingredients in a mini food processor.

Toss arugula, tomatoes, cucumbers, onion, olives, capers, croutons, and vinaigrette in a large bowl. Serve salad on sliced Crescent Steak, garnished with crumbled blue cheese.

Grill slices of bread on both sides until toasted. Watch carefully to avoid burning the bread.

Grill slices of bread on both sides until toasted. Watch carefully to avoid burning the bread.

When bread is cooled slightly, rub cut side of garlic over both sides. One or two swipes is plenty.

When bread is cooled slightly, rub cut side of garlic over both sides. One or two swipes is plenty.

A mini processor is great for mixing small amounts of vinaigrette (or simply whisk ingredients by hand).

A mini processor is great for mixing small amounts of vinaigrette (or simply whisk ingredients by hand).

Nutritional Facts

Tags: Easy, Quick, Make Ahead, Lunch, Dinner, Steak

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