Italian Steak Salad with Parmesan Croutons

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
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2 cups grape tomatoes (1/2 cup whole, 1 1/2 cups halved)

1/2 small red onion (1/2 cut into chunks, 1/2 thinly sliced)

1/4 cup fresh basil

3 tablespoons red wine vinegar

Kosher salt and freshly ground pepper

6 tablespoons extra-virgin olive oil

1 1/4 pounds flank steak, halved lengthwise

3 cups torn Italian bread (about 4 ounces)

2 tablespoons grated parmesan cheese, plus shaved parmesan for topping

3 heads endive, cut into 1/2-inch pieces

1 head radicchio, torn

1 romaine lettuce heart, torn


  1. Preheat the oven to 425˚. Combine the whole grape tomatoes, red onion chunks, basil and vinegar in a blender. Add 1/2 teaspoon salt and a few grinds of pepper and blend until almost smooth. Add 1/4 cup olive oil and puree until smooth. Remove 2 tablespoons of the dressing to a small bowl.
  2. Place each steak half between 2 pieces of plastic wrap and pound on both sides with the flat side of a meat mallet until 3/4 inch thick. Season with salt and pepper and brush with the reserved 2 tablespoons dressing. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add the steak and sear until well browned, 3 to 4 minutes per side for medium rare. Transfer to a cutting board to rest.
  3. Meanwhile, toss the bread chunks with the remaining 1 tablespoon olive oil on a baking sheet. Bake, tossing once, until golden, 10 to 12 minutes. Immediately toss with the grated parmesan; season with salt and pepper.
  4. Combine the endive, radicchio, romaine, halved grape tomatoes, sliced red onion and croutons in a large bowl; drizzle with the dressing and toss. Divide among plates and top with shaved parmesan. Thinly slice the steak and add to the salads.