Beef and Rye Panzanella

There are dishes that surprise with their simplicity — and this Beef and Rye Panzanella is one of them. Inspired by Mediterranean cuisine, it combines lightly toasted bread, grilled vegetables, and succulent meat in a perfect balance of flavor, texture, and freshness. A practical, nutritious, and delicious recipe, ideal for using up leftover bread and transforming everyday ingredients into a special meal.

Ingredients:

• 2 teaspoons of cumin seeds
• 2 tablespoons of red wine vinegar
• 4 tablespoons of olive oil (divided)
• 1 tablespoon of whole grain mustard
• 1 clove of garlic, pressed
• Salt and pepper to taste
• 1 fennel bulb, cut into quarters
• 1 medium red onion, sliced into rings
• 3 slices of rye bread (about 2.5 cm thick)
• 1 bunch of kale, chopped leaves (about 10 cups)
• 450g of sirloin steak

Preparation method:

1️⃣ Toast the cumin seeds in a small frying pan over medium heat for about 2 minutes.

2️⃣ In a bowl, mix the vinegar, 2 tablespoons of olive oil, the mustard, the garlic, the cumin seeds, and a pinch of salt — this will be the vinaigrette.

3️⃣ Brush the fennel, onion, and bread with 1 tablespoon of olive oil and season the vegetables with a pinch of salt.

4️⃣ Grill over medium-high heat (or in a grill pan), turning occasionally, until the vegetables are tender and lightly toasted and the bread is golden brown (about 5 to 8 minutes for the vegetables and 1 to 2 minutes for the bread).

5️⃣ Cut the fennel and onion into thin strips and tear the bread into pieces.

6️⃣ In a large bowl, combine the cabbage, grilled vegetables, and bread with half of the vinaigrette. Let it sit for a few minutes, stirring occasionally so the bread absorbs the flavor.

7️⃣ Brush the steak with the remaining tablespoon of olive oil and season with salt and pepper. Grill for 4 to 6 minutes per side (for medium-rare). Let it rest for 5 minutes before slicing.

8️⃣ Add the steak slices to the salad and drizzle with the remaining vinaigrette. Gently toss everything together and serve immediately.

✨ Extra tip: You can substitute the steak with grilled chicken strips or marinated tofu and use other types of artisan bread. It's a delicious way to avoid waste and give new life to what you already have at home.

Light, colorful, and full of flavor, this Beef and Rye Panzanella is an example of how mindful cooking can be enjoyable. Discover more recipes inspired by the freshness of products from Horta da Maria — delivered directly from the producer to your table. Because the difference is in the taste! 🥩🥗

Recipe inspired by Vida Coolícias's sharing — adapted by Horta da Maria for a more practical and sustainable version.