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Grilled Steak with Strawberry Panzanella Salad
- 30 min
- 2–6 servings
- 767 kcal / serving
- ★ 4.5 on Mealime
This dish pairs a juicy grilled steak with a bright strawberry-panzanella salad that has crisp bread bites. The cucumber, basil, and goat cheese bring freshness and tang, making it a satisfying weeknight option.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½English cucumber
- ½ small pkgfresh basil
- 1 clovegarlic
- ½ (4 oz) loggoat cheese
- ¾ lbribeye steak
- ½ (16 oz) pkgstrawberries
- 1whole grain bun or roll
- whole grain buns or rolls
- English cucumbers
From the pantry: balsamic vinegar, black pepper, extra virgin olive oil, honey, salt, virgin coconut oil
Cookware
chef's knife · cutting board · garlic press (optional) · grill pan, outdoor grill, or skillet · measuring spoons · mixing bowls · salad spinner (optional) · stainless steel sauté pan · stirring spoon · tongs · whisk or fork
Directions
- Preheat a grill pan or outdoor grill and a skillet over medium-high heat.
- Cut the bread into cubes from the buns or rolls.
- Season the ribeye steak generously with salt and pepper.
- Oil the grill or bottom of a skillet, then cook the steak until it reaches your desired doneness (about 2–5 minutes per side). Transfer to a plate and loosely cover with foil.
- In a sauté pan, oil the bottom and toast the bread cubes until golden brown, about 4–5 minutes, stirring occasionally.
- In a large bowl, mince the garlic and whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to make a dressing.
- Rinse and dry the strawberries and cucumber; trim ends, quarter the berries, and dice the cucumber. Roll the basil leaves, slice into ribbons, and add to the dressing bowl.
- Add the toasted bread cubes to the salad and toss to combine with the dressing and vegetables.
- To serve, crumble the goat cheese over the salad and place the steak on the side.
Two tips
- Toast the bread cubes up to a day ahead and store in a container for faster assembly.
- If goat cheese isn’t available, skip it and finish the salad with a light drizzle of olive oil from the pantry.
Nutrition per serving
- Calories
- 767 kcal
- Protein
- 41 g
- Carbs
- 23 g
- Fat
- 58 g
- Fiber
- 5 g
- Sodium
- 295 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.