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Thursday: Steak Panzanella

This is the first salad that my kids liked or let’s say “didn’t hate”. And why not, it’s delicious – and super simple. Homemade croutons are a bit of a dealmaker too. I love it because it calls for leftover steak and its ready in minutes.
Serves: 4     Prep: 15     Cooking: 15


3 tablespoons, plus 2 teaspoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon minced garlic
2 teaspoons chopped fresh thyme
½ teaspoon salt, divided
2 cups small heirloom tomatoes, quartered
1 ciabatta loaf
1 lb steak, cooked and cubed
1 teaspoon paprika
1 cup baby arugula
2 cups romaine lettuce, chopped
¼ cup chopped basil leaves
¼ cup Parmesan, shaved


Prep Opportunity
Combine 3 tbls olive oil, vinegar, garlic, thyme, ¾ teaspoon salt, and ¼ teaspoon pepper in a large salad bowl, stirring with a whisk. Stir in tomatoes; set aside.
Preheat oven 400º.
Slice steak across the grain and then cubes. Set aside to bring to room temperature.
Lightly coat bread with 2 tsps olive oil. Note: You could use the olive oil spray from Trader Joe’s.
Cut bread into 1” cubes.
Place bread on baking sheet and bake 4 minutes on each side until just crisp.   
Remove from oven and very lightly salt and pepper the cubes.
Add bread, arugula, lettuce, steak, and basil to tomato mixture; toss well.
Divide among 4 plates and top with shaved Parmesan.