Do This, Not That: Steak Panzanella

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.