Planned Overs – Flank Steak Part 2 (Panzanella that isn’t panzanella)

15 May

The day (or two) after flank steak is always this great salad that I swear is the entire reason why we cook flank steak to start with.

It started as a variation on panzanella, the classic Italian bread and tomato salad, but over time it has morphed into more and more of a proper salad until there is hardly any bread left in it, although we do make croutons.  It still shows up on my meal plan as ‘panzanella’ even though I know we’ve evolved far away from that, because everyone in my house now understands what that means.  I will make a more authentic panzanella some day and I will have to find another name for it because everyone will be confused.

Essential ingredients:

  • Tomatoes
  • Croutons made from leftover bread tossed with olive oil, salt and pepper and baked in the oven until crunchy.  Also include any crumbs from the bread-slicing process.
  • Grilled or broiled flank steak
  • Brianna’s Real French Vinaigrette (There is no shame in adding a short cut wherever you need one – and we really like this dressing.  I often make my own vinaigrette, but not for this salad.  Brianna’s works well for this.)

Optional ingredients:  This is basically limitless, but I add any of the following that I might happen to have about:

  • Loved Over vegetables
  • Fresh herbs
  • Lettuce
  • Cheese (Parmesan, fresh mozzarella, blue cheese can be good, too)
  • Loved Over roasted potatoes
  • Avocado

For dinner last night, we added:  cooked green beans and grilled corn, romaine lettuce, fresh basil and parsley, and a bit of fresh mozzarella.  While I sometimes eat the last of the salad for breakfast the next morning, the fellas (father and husband) ate every bit of it last night.  It was a quick meal, easy to make, easy clean up, and it made some more space in the refrigerator, which is good, because I need to do something with 3 pounds of beets I bought from the produce market on Thursday.

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