Steak Peppercorn Salad

I can’t get enough salad these days. I guess that’s what happens when produce is fresh and in season and down-right delicious. While some nights we enjoy a grilled Caesar salad, and other nights I just throw a bunch of veggies in a bowl with oil and vinegar, still other nights I like to serve salad as our entire meal.

Steak Peppercorn Salad

Having never used green peppercorns before, I wasn’t sure what to expect from the dressing on this salad. It reminded me of a peppery creamy dressing you might have at a steak house. Since it’s so flavorful, a small amount goes a long way.

Steak Peppercorn Salad

We enjoyed this salad with steak on top, but it would be equally fulfilling with chicken or shrimp. Or even tofu, I’m sure. And as far as the mix-ins goes, use whatever is fresh in your region or whatever you have on hand. I can’t wait to make this again with the crunch from some red bell peppers.

Steak Peppercorn Salad

One Year Ago: Maple Barbecue Ribs
Two Years Ago: Herbed Goat Cheese Stuffed Strawberries
Three Years Ago: Chocolate Mousse Cupcakes

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Steak Peppercorn Salad

Yield: Serves 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

2 8-ounce beef eye round steaks
4 tsp dijon mustard
Kosher salt and freshly ground black pepper
3 Tbsp olive oil
8 ounces white mushrooms, halved or quartered
1/4 cup grated parmesan cheese, plus more for topping
3 Tbsp Greek yogurt
2 to 3 tsp brined green peppercorns, drained, plus 1 tsp brine from the jar
2 large romaine lettuce hearts, chopped
3 stalks celery, sliced
1 pint cherry tomatoes, halved or quartered

Directions:

Rub the steaks all over with 1 teaspoon mustard and 1/4 teaspoon each salt and black pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the steaks and cook until browned, 5 to 6 minutes per side for medium rare. Transfer to a cutting board. Wipe out the skillet.

Heat 1 more tablespoon olive oil in the skillet. Add the mushrooms and cook, undisturbed, until golden, about 2 minutes. Season with salt and continue to cook, stirring, until just soft, 3 more minutes.

Whisk the parmesan, Greek yogurt, 3 tablespoons water, the remaining 1 tablespoon olive oil and 3 teaspoons mustard, the green peppercorns and brine, and 1/4 teaspoon each salt and black pepper in a large bowl. Add the mushrooms, lettuce, celery, tomatoes and croutons and toss.

Cut the steak into bite-size pieces; add to the bowl and toss. Divide among plates and top with more parmesan.

Recipe adapted from Food Network Magazine

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10 Responses to “Panzanella – Barefoot Bloggers”

  1. #
    1
    Prudy — August 14, 2008 at 1:13 pm

    Beautiful photos. We loved it too.

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    2
    Joelen — August 14, 2008 at 1:33 pm

    This is such a great dish and so colorful too!

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    3
    Veronica — August 14, 2008 at 1:39 pm

    Looks beautiful! I agree it comes together pretty fast.

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    4
    Cat's — August 14, 2008 at 4:21 pm

    Glad you loved it!
    ~The Cat’s Pajamas

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    5
    Kirsten — August 14, 2008 at 4:25 pm

    Your salad looks great! Glad to see a fellow Boston girl (well, we left the city 2 years ago but still work here) on the Bloggers!

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    6
    Melissa — August 14, 2008 at 5:19 pm

    Looks great!

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    7
    Courtney — August 14, 2008 at 6:12 pm

    Wow your salad looks so good. I think I am going to try making this again after a trip to the market this weekend.

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    8
    webbie — August 14, 2008 at 6:17 pm

    Great picture! I’ve been thinking that this would be great for Shakespear in the Park. Cool and refreshing!

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    9
    Cate — August 15, 2008 at 2:16 am

    I love Panzanella, but haven’t had Ina’s version yet (Tyler’s is delish!) – perfect recipe for summertime.

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    10
    giz — August 17, 2008 at 7:29 pm

    Good tip on the croutons – this one looks like a total winner.

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