Mealime recipe · lives on in MealPot
Striploin Steak with Bell Pepper, Tomato & Basil Panzanella Salad
- 40 min
- 2–6 servings
- 604 kcal / serving
A hearty weeknight salad-meets-steak dish where seared striploin rests atop a bright pepper, tomato, and basil panzanella. The crisp bread, fresh veg, and zippy vinaigrette combine for a satisfying, balanced bite.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ small pkgfresh basil
- 1 clovegarlic
- ½ pintgrape tomatoes
- 1red bell pepper
- ¾ lbstriploin (New York strip) steak
- 1whole grain bun or roll
- 1yellow bell pepper
- red bell peppers
- whole grain buns or rolls
- yellow bell peppers
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, red wine vinegar, salt, virgin coconut oil
Cookware
chef's knife · colander · cutting board · garlic press (optional) · measuring spoons · mixing bowls · stainless steel or cast iron skillet · tongs · whisk or fork
Directions
- Rinse the produce and pat dry; prepare the basil, garlic, and peppers for chopping and dicing.
- Whisk together olive oil, red wine vinegar, Dijon, salt, and pepper in a large bowl to make the dressing; set aside.
- Cut the bell peppers into ¾-inch cubes and place in a medium bowl; keep ready with the tomatoes and bread.
- Preheat a skillet over medium heat. Cube the bread from the bun and measure out a drizzle of oil for toasting later.
- When the skillet is hot, add olive oil and the bread cubes; cook, turning until crisp and golden, 4–6 minutes, then transfer to the bowl.
- Pat the steak dry and season both sides generously with salt and pepper; set aside.
- Increase heat to medium-high, add the coconut oil to the skillet, then place the steak in the pan and cook to your preferred doneness, 5–7 minutes for medium-rare, resting 5–10 minutes after cooking.
- To finish, add the peppers to the skillet and cook just until tender, about 3–4 minutes; then add them to the salad bowl with the bread. Toss in the halved tomatoes and torn basil, season lightly, and mix until evenly combined. Slice the rested steak thinly against the grain and arrange over the salad to serve.
Two tips
- Make ahead: toast the bread cubes and prep the vegetables up to 1 day in advance and refrigerate, then toss with dressing just before serving.
- Serving idea: keep the salad from getting soggy by adding the bread just before serving or serving it on the side with a simple drizzle of olive oil and vinegar.
Nutrition per serving
- Calories
- 604 kcal
- Protein
- 41 g
- Carbs
- 20 g
- Fat
- 41 g
- Fiber
- 4 g
- Sodium
- 185 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
More like this
PLAN THE WEEK
One of 1,676 Mealime recipes in MealPot.
Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.
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.