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Panzanella steak salad

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Update your dinner menu with this quick and easy panzanella steak salad. Featuring charred ciabatta and fresh veggies, it's sure to hit the spot.

  • Serves4
  • Cook time25 minutes
  • Prep time15 minutes
Panzanella steak salad


  • 1/3 cup (80ml) extra virgin olive oil
  • 2 tbs red wine vinegar
  • 1 small garlic clove, finely chopped
  • 2 red truss tomatoes
  • 2 red capsicums, quartered lengthways, stemmed, seeded
  • 1 small red onion, cut into 1cm-thick slices
  • 4 tbs olive oil, divided
  • 1 Coles Australian Beef Rump Steak (about 400g)
  • 4 (about 125g) 2cm-thick slices ciabatta
  • 60g Coles Australian Baby Rocket
  • ½ cup fresh basil leaves, torn
  • 2 celery stalks, thinly sliced diagonally

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat barbecue for medium-high heat. In a large bowl, whisk extra virgin olive oil, vinegar and garlic. Season with salt and pepper. Set vinaigrette aside.
  2. Step 2

    Coat tomatoes, capsicum and onion slices with 1 tbs olive oil and sprinkle with salt and pepper. Barbecue vegetables, turning as needed, until charred all over and tender (about 10 mins for tomatoes and onions and 12 mins for capsicums.) Transfer vegetables to a chopping board. Peel as much skin as possible from tomatoes and capsicums. Quarter tomatoes and slice capsicums. Toss tomatoes, capsicums and onions in vinaigrette and set aside for 10 mins to marinate.
  3. Step 3

    Meanwhile, coat steaks with 1 tbs olive oil and season generously with salt and pepper. Barbecue steaks, rotating as needed, for 2 mins each side or until nicely charred on both sides and internal temperature is 54°C for medium-rare doneness. Transfer to a plate and set aside for 5 mins to rest.
  4. Step 4

    Coat bread with remaining 2 tbs olive oil. Barbecue for 3 mins each side or until toasted and lightly charred. Cut barbecued bread into cubes.
  5. Step 5

    Scatter rocket leaves over a large platter. Using a slotted spoon, spoon barbecued vegetables over the rocket, reserving extra vinaigrette in bowl. Toss bread cubes and basil with reserved vinaigrette and scatter over salad. Slice steaks against grain and place over salad. Sprinkle with celery and serve.