Steak & Tomato Panzanella

  • 2 c. bread cubes - I cubed about a third of a baguette
  • ¼ c. olive oil
  • 2 tsp. seasoning salt blend of your choice - I used Penzeys Smoky 4/S Special Seasoned Sea Salt
  • 1 lb. sirloin steak, trimmed
  • ¾ tsp. freshly ground black pepper
  • ½ tsp. kosher salt, divided
  • 1 ¼ lbs. mixed heirloom tomatoes
  • 2 T. extra virgin olive oil
  • 1 T. balsamic vinegar
  • ½ c. torn fresh basil leaves
  • 2 oz. crumbled goat cheese

Preheat the air fryer to 400°F for 5 minutes.

In a large bowl, toss the bread cubes in olive oil and seasoned salt until well coated.

Transfer the seasoned bread cubes to air fryer, and cook at 400°F for 3-6 minutes. Check the croutons at 3 minutes, and continue cooking until the bread is crisp and golden brown. Remove the croutons from the air fryer and set aside.

Preheat a cast iron pan over high heat until a drop of water on the surface skitters across it. While the pan preheats, season the steak with black pepper and half of the kosher salt.

Place the steaks onto the pan. Sear for 2 minutes. Flip the steaks over and sear for 2 more minutes.

Reduce the heat to medium-low. Continue to cook the steaks until they reach your desired doneness. For 1.5-inch-thick steaks: 1-2 minutes (120 degrees F) for rare, 2-3 minutes (130 degrees F) for medium rare, 3-4 minutes (140 degrees F) for medium, 4-5 minutes (150 degrees F) for medium well, or 5-6 minutes (160 degrees F) for well done. Steak temperature will increase by an additional 5 degrees when resting for 5 minutes before slicing into thin strips.

Chop the tomatoes into bite-sized pieces. Add the extra virgin olive oil, balsamic vinegar, and remaining ¼ teaspoon salt to bowl, stirring with a whisk until combined. Add the chopped tomato, steak strips, croutons, fresh basil, and goat cheese to the bowl; toss. Serve immediately.

  • Yields: 4 servings
  • Preparation Time: 40 minutes
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