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14 June, 2018

Steak And Rye Panzanella

Posted in : Bread, Recipe, Steak on by : EyeOnFood Tags: , , , , ,

Steak And Rye Panzanella

2 tsp. caraway seeds
2 tbsp. red wine vinegar
4 tbsp. olive oil
1 tbsp. whole-grain mustard
clove clove garlic, pressed
Kosher salt
bulb fennel, quartered
medium red onion, sliced into rounds
slices rye bread (1 inch thick)
large bunch kale, leaves chopped (about 10 cups)
1 lb. sirloin steak


  1. Toast caraway seeds in a small skillet on medium, about 2 minutes. In a small bowl, whisk together vinegar, 2 tablespoons oil, mustard, garlic, caraway seeds, and 1/4 teaspoon salt.
  2. Heat grill or grill pan over medium-high. Brush fennel, onion, and bread with 1 tablespoon oil and season fennel and onion with a pinch salt. Grill, covered, turning often, until vegetables are tender and charred and bread is toasted, 5 to 8 minutes for vegetables and 1 to 2 minutes for bread. Transfer to cutting board; core and thinly slice fennel and tear bread into chunks.
  3. In a large bowl, toss kale, grilled vegetables, and bread with half of dressing and let sit, tossing occasionally. Meanwhile, rub steak with remaining 1 Tbsp olive oil and season with 1/2 teaspoon each salt and pepper. Grill to desired doneness, 5 to 7 minutes per side for medium-rare. Transfer to cutting board and let rest 5 minutes before slicing. Fold into salad and drizzle with remaining vinaigrette.

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