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Grilled Steak with Strawberry Panzanella Salad.

  • 1
    English cucumber
  • 1 small pkg
    fresh basil
  • 2 cloves
    garlic
  • 1 (4 oz) log
    goat cheese
  • 1 ½ lb
    ribeye steak
  • 1 (16 oz) pkg
    strawberries
  • 2
    whole grain buns or rolls
  •  
    balsamic vinegar
  •  
    black pepper
  •  
    extra virgin olive oil
  •  
    honey
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Heat a grill pan, outdoor grill, or skillet over medium-high heat. Heat a sauté pan over medium heat.
  • 2
    Cube bread.
    2 whole grain buns or rolls
  • 3
    Season steak generously with salt and pepper.
    1 ½ lb ribeye steak
    ¼ tsp salt
    ¼ tsp black pepper
  • 4
    Coat grill or bottom of skillet with oil. Add to grill/skillet and cook until desired doneness, 2-5 minutes. Transfer to a plate and loosely cover with foil.
    2 tbsp virgin coconut oil
  • 5
    Coat bottom of sauté pan with oil. Add bread cubes and, stirring occasionally, toast until golden brown, 4-5 minutes.
    1 tbsp extra virgin olive oil
  • 6
    Peel and mince garlic. In a large bowl, prepare dressing by whisking together garlic, olive oil, vinegar, honey, salt, and pepper.
    2 cloves garlic
    2 tbsp extra virgin olive oil
    1 tbsp balsamic vinegar
    1 tsp honey
    ¼ tsp salt
    ⅛ tsp black pepper
  • 7
    Wash and dry strawberries, cucumber, and basil. Trim stem ends, quarter, and add strawberries to bowl with dressing. Medium dice and add cucumber to bowl. Pick basil leaves off the stems; roll them up crosswise, thinly slice into ribbons, and add to bowl.
    1 (16 oz) pkg strawberries
    1 English cucumber
    1 small pkg fresh basil
  • 8
    Add bread cubes to bowl and toss to mix.
  • 9
    To serve, place salad on a plate and crumble with goat cheese over top. Serve with steak on the side. Enjoy!
    1 (4 oz) log goat cheese