Easy Panzanella Salad with Rosemary Garlic Flank Steak

I was trying to think of an interesting way to use the croutons that I made last weekend and I decided to make a panzanella style salad. Panzanella is a traditional Italian salad that uses stale bread that softens up again when mixed with fresh vegetables and a nice vinaigrette. It's super easy to throw together, especially if you have croutons already made. If not, you can easily toast up some cubed bread seasoned with salt and pepper and drizzled with some olive oil. 

Karl is still working a crazy schedule so I decided to pair the salad with flank steak since it grills up so quickly.I just prepped everything ahead of time and then was able to finish up dinner in 15 minutes.

Flank Steak - What you'll need:

1 flank steak (mine was about 1.2 lbs)
1 Tbsp rosemary (finely chopped - fresh, if possible)
1 Tbsp salt
1 Tbsp garlic powder
1 tsp red pepper flakes
zest of 1/2 lemon
black pepper (several turns of the pepper grinder)
drizzle of olive oil

Flank Steak - How to do it:

Remove the flank steak from its packaging and pat dry with paper towels. In a small bowl combine the rosemary, salt, garlic powder, red pepper, lemon zest and black pepper. Mix together and slowly drizzle in a bit of olive oil until the mixture is the texture of wet sand. Rub the mixture on the steak (really massage it in) and let sit for at least an hour. If you are going to let it sit for longer cover it with plastic wrap and put it in the fridge. Just be sure to take it out of the fridge 20-30 minutes before you're going to cook it. You never want to put cold meat onto a hot grill.It will make the meat seize up and it will be tough.

I used an indoor countertop grill to make my flank steak. An outdoor grill would be the ideal choice but if you don't have access to either you can use the broiler in your oven. Just be sure to put the cooking rack fairly close to the broiler and to leave the oven door open a crack.

If your steak has been sitting awhile you will want to gently pat it again with paper towels before cooking. Meat should always be dry before cooking. If there is too much moisture it won't sear when it hits the grill - it will steam and turn grey and you may throw a fit (like I've been known to do when this happens to me... just ask Karl).

Most flank steaks will take about 6-7 minutes per side for medium rare. Adjust the time to cook the meat to your liking... but I recommend that you don't cook flank steak beyond medium.

When you remove the steak from the grill or broiler DO NOT CUT IT RIGHT AWAY. Put it on a cutting board and let it rest for 10 minutes. This is a very important step and allows the juices to redistribute. If you cut it right away you'll notice that all the juice runs onto your cutting board and your meat is dry. To occupy your hungry self during this waiting period I recommend that you pour some wine and get the table ready.

Once the meat has rested, thinly slice it against the grain.

Panzanella Salad - What you'll need:
1 English cucumber (or one regular cucumber peeled)
1 bell pepper (whatever color you choose... but I recommend you stay away from green in order to add more color to your salad)
1/2 red onion
A heaping handful of grape tomatoes (use whatever you have that looks good)
1 handful fresh parsley
A few fresh basil leaves
4 Tbsp red wine vinegar
1 tsp dijon mustard
1 clove garlic (finely chopped)
1 tsp honey
1 tsp oregano
salt
pepper
red pepper flakes
1/4 cup extra virgin olive oil
2-3 cups of homemade croutons (or cubed bread that you have toasted in a hot oven)

Panzanella Salad - How to do it:

Chop the cucumber and peppers into good size chunks. You want the pieces to be large enough to compete with the croutons. Halve the tomatoes (or chop larger tomatoes into chunks). You don't want to leave the tomatoes whole even if they're small. The natural juices of the tomato mix really nicely with the vinaigrette. Thinly slice the onion.

Next, make the vinaigrette. I really like to use old mustard or jam jars to make salad dressings. Shaking dressings helps to emulsify them and you can easy pour and store the dressing this way. You can certainly make this in a bowl and use a whisk to combine but I swear this is easier.

Combine the vinegar, mustard, honey, garlic and oregano in the jar. Now add a few shakes of red pepper, a few grinds of black pepper and salt. I recommend starting with a 1/2 teaspoon. Close and shake. Taste the dressing.It won't taste perfect because you haven't added the oil yet but it should taste good. Add more salt if you think you need it. Now add the olive oil. Close and shake. Your dressing should be a nice golden color. Taste and do any last seasoning adjustments. You may even want to double the recipe so that you have some extra to use later in the week.

Now you're ready to compile the salad. In a large bowl combine your croutons and chopped veggies. Add a handful of chopped parsley and a few torn basil leaves. About 15-20 minutes before you're ready to eat, add the vinaigrette. Gently mix every few minutes to ensure that all of the bread soaks up some of the liquid.

A note on timing:
If you're planning on making these two dishes together this is the way to do it.
1. Make rub and season meat
2. Chop veggies and herbs for panzanella (toast bread if necessary)
3. Make dressing
4. Grill meat
5. Compose salad and add dressing while meat is grilling
6. Drink wine and set table while meat rests