Steak Panzanella Salad

Steak Panzanella Salad
Serves 4-6

Summer is all about using the grill. I love to maximize the space on it by grilling both my steak and bread. If you don’t have a grill, rip your bread and roast or broil for a more rustic feel. I like to choose a less expensive cut with tons of flavor since there’s really a lot going on in this salad. It’s also a great way to use leftover meat. We love pairing this with our 2019 Pinot Noir, Gap’s Crown that has strong notes of summer fruit such as raspberry, cherry and strawberry. Gap’s Crown is considered the crown jewel of the Petaluma Gap AVA so we think it’s fitting to sip side by side with the crowd jewels of summer’s bounty.

1 garlic clove
1 small shallot
3 tablespoons Dijon mustard
1 tablespoon fresh oregano
1 tablespoon fresh thyme
¼ cup red wine vinegar
¼ cup extra virgin olive oil, plus more for bread and steak
1 ½ teaspoons salt, divided
Freshly ground black pepper
1 lb. flank steak
½ loaf old bread, such as sourdough, about 4-5 cups if roasting/broiling or 4-5 slices if grilling
4 heads baby gem lettuce
1 large tomato, cut into bite size pieces
1 cup cherry tomatoes, halved
¼ red onion, thinly sliced
½ cup green pitted olives

In a small food processor combine garlic, shallot, mustard, vinegar, olive oil, ½ teaspoon of salt, and bit of fresh black pepper. Process until smooth. If prepping by hand, finely chop garlic and shallot and then whisk in mustard, herbs, vinegar, olive oil, salt, and pepper.

Set grill to medium high heat and season steak and bread with a drizzle of olive oil. Season the steak on both sides with remaining teaspoon salt. Sear on both sides for about 3 minutes, or until medium rare and a thermometer inserted into the thickest part of the steak reads 130° F. At the same time grill bread slices until slightly charred.

Remove steak and bread from the grill and rest steak.

In a large bowl layer lettuce leaves and top with tomato, cherry tomatoes, red onion, and olives. Thinly slice and add steak. Cube or rip bread and add to salad. Dress as desired and toss until fully coated.