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Nutrition Facts
Servings per recipe
Calories% Daily Values
- Energy 4576 kcal 229 %
- Fat 275 g 424 %
- Saturated 73 g 363 %
- Carbs 307 g 102 %
- Fiber 27 g 106 %
- Protein 220 g 439 %
- Cholesterol 670 mg 223 %
- Sodium 7047 mg 294 %
- Calcium 511 mg 51 %
- Magnesium 481 mg 114 %
- Potassium 6042 mg 129 %
- Iron 36 mg 199 %
- Zinc 34 mg 306 %
- Phosphorus 2207 mg 315 %
- Vitamin A 405 µg 45 %
- Vitamin C 146 mg 162 %
- Thiamin (B1) 4 mg 373 %
- Riboflavin (B2) 3 mg 265 %
- Niacin (B3) 60 mg 376 %
- Vitamin B6 5 mg 373 %
- Folate equivalent (total) 961 µg 240 %
- Vitamin B12 23 µg 949 %
- Vitamin D 0 µg 0 %
- Vitamin E 25 mg 169 %
- Vitamin K 248 µg 207 %
Charred Cucumber Panzanella with Grilled Steak
Ingredients
- 2 (1-pound) Wagyu or other well-marbled New York strip steaks or 1 (2-pound) flank steak
- 5 tablespoons olive oil, divided, plus more for drizzling
- 4 1/2 teaspoons kosher salt, divided
- 1 3/4 teaspoons black pepper, divided, plus more for garnish
- 12 ounces Persian cucumbers (about 5), halved lengthwise
- 1 pound day-old sourdough bread, cut into 3/4-inch-thick slices
- 1/4 cup unseasoned rice vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 garlic clove, smashed
- 1/4 cup neutral oil (such as rice bran oil)
- 2 pounds heirloom tomatoes, cut into 1-inch pieces (about 5 cups)
- 1 cup thinly sliced English or Persian cucumber
- 1 cup thinly sliced red onion, rinsed under cold water
- 1 tablespoon sweet sherry vinegar (such as Alvear Pedro Ximenez)
- Flaky sea salt (such as Maldon)
- Basil leaves
- Salsa Verde
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