Italian-Style Steak & Roasted Baby Broccoli
with Arugula Panzanella Salad & Parmesan
You'll sear marinated bavette steak (the "butcher's cut"!) to juicy perfection and serve it with our spin on panzanella (the Tuscan tomato and bread salad): toast your own crispy ciabatta croutons, then toss with arugula, cucumber, tomato, and a sherry vinaigrette. Finish with a side of garlicky roasted baby broccoli and a shower of freshly grated Parm.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 teaspoon
Dried Rosemary
2 ounce
Arugula
½ unit
Red Onion
1 unit
Ciabatta
(Contains: Wheat, Soy)
5 teaspoon
Balsamic Vinegar
10 ounce
Bavette Steak
1 unit
Baby Broccoli
1 unit
Mini Cucumber
4 ounce
Grape Tomatoes
2 teaspoon
Honey
1 unit
Parmesan Cheese Block
(Contains: Milk)
2 teaspoon
Dijon Mustard
2 teaspoon
Garlic Powder
5 teaspoon
Sherry Vinegar
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.
Trim and discard woody ends from baby broccoli. Tear ciabatta into bite-size pieces. Trim and slice cucumber into ½-inch-thick rounds. Halve tomatoes. Halve, peel, and thinly slice half the onion (all for 4 servings). Place onion slices in a medium bowl of ice water.
Toss baby broccoli on one side of a baking sheet with a drizzle of oil, half the garlic powder, salt, and pepper. Toss ciabatta pieces on empty side of sheet with a drizzle of olive oil, salt, and pepper. Roast on middle rack until broccoli is tender and ciabatta is crisped, 12-15 minutes.
Meanwhile, pat steak* dry with paper towels; season with salt and pepper.
In a second medium bowl, combine balsamic vinegar, rosemary, and 1 TBSP olive oil (2 TBSP for 4 servings). Add steak to marinade and turn to evenly coat; set aside to marinate, turning occasionally.
In a large bowl, whisk together sherry vinegar, honey, mustard, remaining garlic powder, 1 TBSP olive oil (2 TBSP for 4 servings), salt, and pepper.
Add cucumber, tomatoes, onion slices (draining and patting dry with paper towels first), and ciabatta croutons. Toss to evenly coat.
Heat a drizzle of oil in a large pan over medium-high heat. Let excess marinade drip off steak back into bowl, then carefully add steak to hot pan (discard excess marinade). Cook to desired doneness, 5-7 minutes per side.
Transfer to a cutting board to rest at least 5 minutes.
Add arugula to bowl with salad. Toss until evenly coated.
Thinly slice steak against the grain.
Divide steak between plates; grate half the Parmesan over top. Serve baby broccoli and arugula panzanella alongside steak. Grate remaining Parmesan over salad and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the salad and dressing, with the balsamic marinade on the steak receiving particular praise 🍲.
- Ease of prep: Some found the recipe timing a bit off, with broccoli cooking unevenly; consider adjusting roasting time for best results.
- Suggestions: For tender steak, marinate longer and adjust cooking time based on thickness; reduce onion in salad if desired.
- Portions: Several noted small or inconsistent protein sizes; the broccoli portion was sometimes insufficient for two servings.
