Categories: Meals
Ingredients
- 1/2 large ciabatta roll
- 1/4 bunch fresh parsley
- Seasonal Vegetables
- 5 1/2 tbsp. olive oil
- 1 garlic clove
- 1 tbsp. red wine vinegar
- 2 tbsp. capers
- 3/4 lb. sirloin or New York strip steak
- 1/4 cup shaved Parmesan
- Kosher salt and black pepper
- Winter:
- 1 lb. sweet potato, peeled and cut into large dice
- Spring:
- 1 red bell pepper, cut into large dice
- 1 yellow bell pepper, cut into large dice
- Summer:
- 2 pints cherry tomatoes, halved (add raw)
- Fall:
- 3/4 lb. butternut squash, peeled and cut into large dice
Directions
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Preheat the oven to 400.
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Cut the ciabatta into large dice. Pick the parsley leaves from the stems. Prepare the seasonal vegetables.
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On a baking sheet, toss the bread cubes with 2 tbsp. olive oil and salt and pepper. Arrange in a single layer and toast until light golden but not too crunchy, about 10 minutes.
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Meanwhile, make garlic paste. Transfer it to a large bowl and stir in the vinegar and capers. Slowly add 1 1/2 tbsp. of the olive oil, whisking continuously until emulsified. Taste the dressing and add salt and pepper as needed.
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When the croutons are toasted, add them to the bowl with the dressing and toss to coat. Leave the oven on, but increase the temp to 425 if roasting the seasonal vegetables.
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On the baking sheet used for the bread cubes, toss the seasonal vegetables with 1 tbsp. olive oil and salt and pepper. Roast until tender, about 15 minutes.
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Meanwhile, in a large pan, heat the remaining 1 tbsp. olive oil over medium-high heat. Pat the steak dry and season all over with salt and pepper. When the oil is just smoking, add the steak and cook until browned on the outside and medium-rare, about 5 minutes per side. Remove from the pan and allow to rest for 5-10 minutes.
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Add the roasted seasonal vegetables, parsley, and shaved Parmesan to the croutons and gently toss. Taste and add salt and pepper as needed.
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Cut the steak against the grain into 1/4-inch slices. Serve with the panzanella salad alongside.