Grilled Lemon Herb Steak With Panzanella Salad

Grilled Lemon Herb Steak With Panzanella Salad

Grilled Lemon Herb Steak With Panzanella Salad

20 mins
30 mins
25 mins

Bring the taste of summer to your table with this Grilled Lemon Herb Steak with Panzanella Salad recipe. Zesty lemon, aromatic herbs and rich, juicy steak are a tasty match for a classic Tuscan dish made with ripe tomatoes, crusty bread cubes, fruity olive oil and tangy vinaigrette.


This recipe was created by our partner, Tania Lau-Fong @cookingformysoul. Tania made the dish on our Char-Broil Performance 375 3-Burner Gas Grill, but you can make it on your grill or smoker. 


For the steak

  • 2 New York strips
  • > salt and pepper, to taste

For the marinade

  • 1/4 cup olive oil
  • 2 lemons juiced and zested
  • 4 cloves garlic, minced
  • 3 tablespoons fresh thyme, rosemary and Italian parsley, chopped
  • 1 1/2 teaspoons Kosher salt
  • > black pepper, to taste

For the vinaigrette

  • 1/3 cup extra virgin olive oil
  • 3 to 4 tablespoons red wine vinegar
  • 1 garlic clove, grated
  • > salt and pepper, to taste

For the Panzanella salad

  • 1/2 loaf crusty artisan bread, sliced
  • 1 large zucchini, cut into batons
  • 1/2 pound asparagus, trimmed
  • 1/2 red onion, sliced into rings
  • 1/2 cup fresh basil, torn
  • 1 cup cherry tomatoes, halved
  • > salt and pepper, to taste

For serving

  • 4 burrata cheese balls, fresh


Step 1 Of 13
In a small bowl combine olive oil, lemon juice, garlic, lemon zest, thyme, rosemary, Italian parsley, Kosher salt and ground pepper.
Place the steaks in a large pan and cover with the marinade. Refrigerate for 30 to 60 minutes.
Preheat the grill on high.
Slice the bread into thick pieces. Brush with olive oil and place directly on the hot grill rack. Cook until charred around the edges, about 1 to 2 minutes per side.
Remove from heat. Slice the bread into 1 inch cubes and set aside.
Season the zucchini, asparagus and red onions with salt and pepper.
Place the vegetables directly on the grill and cook until charred and softened. Remove from heat, dice and set aside.
Add steaks to the lower rack of the grill.
Cook until the internal temperature reaches 135°F, using an <a href="" target="_blank">instant-read thermometer</a>, about 5 minutes per side.
Remove the steaks from heat and rest for 10 minutes. Slice and set aside.
Make the vinaigrette. In a small bowl, combine olive oil, red wine vinegar and garlic. Mix until blended.
In a large bowl, combine bread cubes, zucchini, asparagus, red onion, cherry tomatoes and fresh basil. Pour vinaigrette over the mixture and toss until evenly coated.
Plate the steak and Panzanella salad and serve with fresh burrata cheese.
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