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?
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.
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.
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).
Per steak with 2 cups salad
% Daily Value*
Total Fat 33g 50%
Saturated Fat 9g 45%
Cholesterol 103mg 34%
Sodium 878mg 36%
Carbs 47g 15%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.