Heirloom Tomato Panzanella with Grilled Peppered Steak and S’chug Dressing
Serving Size 6
Ingredients
- 1/2 cup Olive oil
- 1/4 cup Lemon juice
- 3 tbsp SupHerb Farms Fusions® S’chug Paste, divided
- 1 tsp Salt and pepper, divided
- 4 cups Heirloom tomatoes, cut into wedges
- 2 cups Chopped cucumbers
- 1/2 Small red onion, thinly sliced
- 3/4 cup Pitted black olives
- 4 cups Cubed rustic bread (day-old), toasted
- 1/3 cup Crumbled feta cheese
- 1 lb Strip loin steaks
- 1/2 cup Microgreens
- 1/4 cup Finely sliced fresh basil
Categories
- Categories: American, Middle Eastern, Yemeni
- Ingredients: Beef, Entrees, Plant-Forward, Salads, Sides
Preparation
- In large bowl, whisk together oil, lemon juice, 2 tbsp S’chug Paste, and 1/2 tsp each salt and pepper; add tomatoes, cucumbers, red onion and olives, tossing well. Stir in bread cubes and feta. Let stand for 15 minutes.
- Meanwhile, preheat grill to medium-high heat; grease grates well. Brush steaks with remaining S’chug Paste; season with remaining salt and pepper. Grill for 4 to 5 minutes per side or until well marked and medium-rare, or until cooked as desired. Let stand for 5 minutes; slice thinly.
TO SERVE
Arrange salad on a serving platter. Top with steak slices, microgreens and basil.
TIPS
- Alternatively, substitute chicken or fish for steak.
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