Do This, Not That: Steak Panzanella

Four tips for making the perfect Tuscan bread and tomato salad.

The Kitchen hosts share their best culinary tips to make a Steak Panzanella, as seen on Food Network's The Kitchen

Our first tip is to use store-bought Texas toast and grill it, don't bake it!

You may have missed it, but instructions for grilling are right there on the box. Grilling garlic bread will give the dish extra smoky flavor. (You can use this technique for homemade garlic bread too.) Like we say with any grilled or toasted bread, just be sure to keep an eye on it! The butter and garlic make it even more susceptible to burning. Not making panzanella? Cooking the bread this way makes for great croutons for a regular salad, too.

Our second tip is: Don't slice the steak, cut it into cubes!

Cutting the steak into uniform cubes ensures each bite of salad has the perfect combination of ingredients.

Tip number three: Salt your tomatoes, don't just chop them!

Salting chopped tomatoes seasons them and pulls out their juices. And whatever you do, don't get rid of that juice that collects at the bottom. It's full of flavor and already seasoned. You can use it to make a delicious vinaigrette. You can also do this when making pasta; the collected juice adds flavor to any pasta sauce. (Just be sure to taste for seasoning before adding additional sauce.) This technique is especially great for tomatoes that aren't perfectly ripe, as it gives them a flavor boost.

Final tip: Tear basil, don't cut it with a knife!

Tearing the basil prevents it from bruising and turning black. Some even say that tearing makes its flavor more pronounced. You will end up with larger, more rustic pieces, which really do provide a stronger basil flavor in every bite.

Try all four of these techniques to make our flavor-packed Steak Panzanella recipe.

Next Up

Swoon Over Steak Dinner: 4 Meaty Meals to Make on Valentine's Day

Treat your special someone to an over-the-top Valentine's Day dinner of juicy steak.

These Snacks Are Trending for Spring

Treat your taste buds to new ingredients!

Better for You Food Forecast

We have some healthy food predictions to help you start the new year off right.

Takeout Fake-Out: Your Restaurant Favorites, Delivered

Check out Food Network's favorite takeout-inspired recipes, each a healthy option ready to eat in fewer than 30 minutes.


The Kitchen has a dessert idea that's perfect for the pasta lover who just can't get enough--a German ice cream treat called Spaghettieis!

Field Guide to Greens

Spring has sprung and it's time to enjoy nature's bounty of delicious greens. The Kitchen has the roadmap to 3 different types of these flavor-packed veggies and the ultimate dressing parings to accent their flavors.

Autumn Squash, Reimagined: 2 New Ways to Eat It All Season Long

See how the co-hosts of The Kitchen used two varieties of seasonal squash in easy-to-make dishes.

How to Make a Strawberry Mask

Learn to make a strawberry mask, a spa product featured on The Kitchen.

What's New

Latest Stories