Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Steak Panzanella Recipe
    Lost? Site Map

    Steak Panzanella

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    GibbyLou's Note:

    From Cooking Light August 2008. Leftover steak (Garlic-Rubbed Flank Steak With Chimichurri Sauce) adds substance to classic Italian bread salad. Toss vegetables with vinaigrette, and let stand at room temperature to draw out flavorful juices. With bread, vegetables, and meat, this dish doesn't need any accompaniments other than a glass of wine (try pinot noir). Note: Cooking time does not include 1 hour standing time for vegetables.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°F.
    2. 2
      Arrange bread cubes in a single layer on a baking sheet. Bake at 400 for 8 minutes or until toasted; cool.
    3. 3
      Combine tomato and next 6 ingredients (through garlic) in a large bowl. Combine vinegar, oil, sugar, black pepper, and salt. Add vinegar mixture to tomato mixture; toss well. Cover and let stand 1 hour.
    4. 4
      Add bread cubes, arugula, and Garlic-Rubbed Flank Steak With Chimichurri Sauce to tomato mixture; toss gently to coat. Serve immediately.
    5. 5
      Serving size = 2 cups.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Steak Panzanella

    Serving Size: 1 (283 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 214.4
     
    Calories from Fat 98
    45%
    Total Fat 10.8 g
    16%
    Saturated Fat 3.4 g
    17%
    Cholesterol 57.9 mg
    19%
    Sodium 535.9 mg
    22%
    Total Carbohydrate 9.6 g
    3%
    Dietary Fiber 2.4 g
    9%
    Sugars 5.2 g
    20%
    Protein 20.1 g
    40%

    The following items or measurements are not included:

    ciabatta

    sherry wine vinegar

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites