Peppered Beef Panzanella Salad Recipe

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'Panzanella' is a Tuscan chopped salad of bread and tomatoes that is popular in the summer! Our version incorporates Coles Rump Steak in order to make the dish substantial as a main meal

The ingredient of Peppered Beef Panzanella Salad Recipe

• 2 garlic cloves crushed
• 1 4 cup 60ml olive oil
• 250g coles finest by laurent sourdough baguette cut into 4cm pieces
• 1 yellow capsicum seeded coarsely chopped
• 600g coles australian no added hormones beef rump steak
• 2 tsp coarsely ground peppercorns
• 250g cherry tomatoes halved
• 1 lebanese cucumber coarsely chopped
• 1 2 red onion thinly sliced
• 3 4 cup 115g pitted kalamata olives
• 2 tbs coles italian white wine vinegar
• 1 3 cup 25g shaved parmesan
• 1 2 cup basil leaves torn

The Instruction of peppered beef panzanella salad recipe

• combine the garlic and 1 tbs oil in a bowl add bread and toss to coat
• heat a barbecue grill or chargrill on medium high cook the bread and capsicum turning for 4 5 mins or until the bread is crisp and the capsicum is lightly charred transfer to a plate
• rub beef with 1 tbs oil and sprinkle with the pepper cook beef for 3 mins each side or until cooked to your liking transfer to a plate and cover with foil set aside for 5 mins to rest thinly slice
• meanwhile combine the tomato cucumber onion and olives in a bowl whisk vinegar and remaining oil in a small bowl season add to the tomato mixture with beef and bread mixture toss to combine transfer to a serving platter top with parmesan and basil

Nutritions of Peppered Beef Panzanella Salad Recipe

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