Steak and Rye Panzanella

Name: Steak and Rye Panzanella
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 tsp. caraway seeds; 2 tbsp. red wine vinegar; 4 tbsp. olive oil, divided; 1 tbsp. whole-grain mustard; 1 clove garlic, pressed; Kosher salt and pepper; 1 bulb fennel, quartered; 1 medium red onion, sliced into rounds; 3 slices rye bread (1 inch thick); 1 large bunch kale, leaves chopped (about 10 cups); 1 lb. sirloin steak

By The Good Housekeeping Test KitchenPublished: Jul 1, 2019

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Danielle Daly

Yields:

4 serving(s)

Total Time:

40 mins

Cal/Serv:

435

Big chunks of grilled bread are the stars of this fresh and healthy summer salad. Top tip: For tender kale, let it rest in the dressing for 15 minutes before serving.

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Ingredients

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

Directions

1. Step 1Toast 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 ¼ teaspoon salt.
2. Step 2Heat grill or grill pan on 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. Step 3In a large bowl, toss kale, grilled vegetables, and bread with half of dressing and let sit, tossing occasionally.
4. Step 4Meanwhile, rub steak with remaining 1 tablespoon olive oil and season with ½ teaspoon each salt and pepper. Grill to desired doneness, 4 to 6 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.