Food Recipes Salads Charred Cucumber Panzanella with Grilled Steak 1.0 (1) 1 Review A crusty, high-quality sourdough will stand up to the seeded salsa verde here and keep the bread from disintegrating. Chef Caroline Glover uses cucumbers from Row 7, a co-op of chefs and plant breeders; you can order the seeds at row7seeds.com. Persian cucumbers, which are more widely available, are a great substitute. By Caroline Glover Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Greg DuPree Active Time: 45 mins Total Time: 1 hr 20 mins Yield: 4 to 6 Cook Mode (Keep screen awake) Ingredients 2 (1-pound) Wagyu or other well-marbled New York strip steaks or 1 (2-pound) flank steak 5 tablespoons olive oil, divided, plus more for drizzling 4 1/2 teaspoons kosher salt, divided 1 3/4 teaspoons black pepper, divided, plus more for garnish 12 ounces Persian cucumbers (about 5), halved lengthwise 1 pound day-old sourdough bread, cut into 3/4-inch-thick slices 1/4 cup unseasoned rice vinegar 1 teaspoon Dijon mustard 1 teaspoon honey 1 garlic clove, smashed 1/4 cup neutral oil (such as rice bran oil) 2 pounds heirloom tomatoes, cut into 1-inch pieces (about 5 cups) 1 cup thinly sliced English or Persian cucumber 1 cup thinly sliced red onion, rinsed under cold water 1 tablespoon sweet sherry vinegar (such as Alvear Pedro Ximenez) Flaky sea salt (such as Maldon) Basil leaves Salsa Verde Directions Preheat grill to high (450°F to 500°F). Rub steaks with 1 tablespoon olive oil, and sprinkle with 2 teaspoons kosher salt and 1 teaspoon pepper. Let stand at room temperature 30 minutes. Meanwhile, place cucumber halves, cut sides down, on oiled grates. Grill, uncovered and without turning, until cut sides are blackened, 10 to 15 minutes. Remove from grill, and set aside to cool completely, about 30 minutes. Drizzle both sides of bread slices with remaining 1/4 cup olive oil, and sprinkle with 3/4 teaspoon kosher salt and 1/4 teaspoon pepper. Place on grates, and grill, uncovered, turning occasionally, until charred but still chewy, 3 to 4 minutes. Remove from grill, and let cool slightly, about 5 minutes. Tear bread into 1-inch pieces, and toss with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Set aside. Place steaks on oiled grates. Grill, uncovered, until medium-rare, 4 to 5 minutes on each side, or to desired degree of doneness. Transfer steaks to a cutting board, and let rest 10 minutes before thinly slicing against the grain. Combine cooled cucumber halves, rice vinegar, Dijon, honey, garlic, and 3/4 teaspoon kosher salt in a blender. Process until smooth, about 20 seconds. Add rice bran oil; process until just incorporated, about 8 seconds. Transfer mixture to a large bowl; add bread pieces, and toss to coat. Let stand until slightly softened, about 3 minutes. Add tomatoes, cucumber slices, onion slices, sherry vinegar, remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon pepper; gently fold to combine. Finish with a drizzle of olive oil, and garnish with black pepper, flaky sea salt, and basil leaves. Serve panzanella with steak and salsa verde. Suggested Pairing Medium-bodied, plummy Merlot Originally appeared: July 2019 Rate It Print