Charred Cucumber Panzanella with Grilled Steak

 


Charred Cucumber Panzanella with Grilled Steak

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.

 

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