Oh hey July! I think that mother nature flipped a switch this weekend and decided that it was time to turn up the thermostat because we had 90 degree temperatures in my neck of the woods! I am NOT complaining because I spent most of the year in cool or darn right cold temperatures. I decided that even though it was HOT HOT HOT this weekend that I would stand over a hot flame and grill because seriously, why not. I decided on a Zesty Grilled Steak and Panzanella Salad that used up some of the delicious heirloom tomatoes that I picked up at the farmer’s market.
This is actually another recipe that I’m submitting for the Budweiser BBQ Sauce Recipe Challenge which is going on right now. For my steak I used a strip steak that I had marinated in their Sizzlin’ Steakhouse Marinade over night and then drizzled the finished steak with a bit of their Steak & Burger Sauce to finish it off. I complimented the steak with a crisp and fresh panzanella salad made with toasted bread cubes, heirloom cherry tomatoes and a bit of arugula for a peppery finish. My husband seriously could not get enough!
I recommend trying this recipe this week for the 4th of July holiday! Here’s some additional inspiration in case you need some:
- 2 skirt steaks (about 14 ounces each), halved crosswise with the grain
- 1 package Budweiser Sizzlin' Steakhouse Marinade
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon fresh lemon juice
- Sea salt and freshly ground pepper
- 2 cups crustless torn sourdough bread pieces (about 1 inch)
- 3 cups mixed cherry tomatoes
- ½ cup thinly sliced red onion
- 1 bunch arugula, stemmed (about 2 cups)
- ¼ cup tiny green and purple basil leaves
- Budweiser Steak & Burger Sauce to finish
- Rinse and pat dry the steaks. Place in the marinade bag, seal tightly and marinate overnight.
- In a small bowl, combine the vinegar, lemon juice and ¼ teaspoon sea salt and let stand until the salt is dissolved. Whisk in ¼ cup of the olive oil and season with ground pepper.
- Preheat the oven to 350°. Toss the bread pieces with 2 tablespoons of olive oil, arrange on a baking sheet and toast for about 15 minutes, or until golden and just crisp. Let cool.
- Light a grill or heat a grill pan. Scrape the marinade off the meat. Grill the steaks over moderately high heat until seared and crusty, about 3 minutes per side for medium rare. Transfer the steaks to a cutting board and let rest for 5 minutes.
- In a bowl, toss the bread with the cherry tomatoes, the onion and the vinaigrette. Gently toss in the arugula and basil, season with sea salt and transfer to large plates.
- Thinly slice the meat across the grain and arrange over the salads. Drizzle the steak with the sauce and serve immediately.