This dish balances rich, savory flavors with hints of sweetness and herbal notes. It features tender seared steaks paired with roasted sweet potato, infused with rosemary’s warmth. Toasted brioche offers a buttery, golden base, layered with crisp, sweet gala apple slices. Drizzles of balsamic glaze add tang, while crumbled blue cheese brings a creamy, savory finish. A garnish of parsley and garlic adds freshness, rounding out this flavorful, well-composed meal.
2 servings, 660 calories per serving, 50 grams protein per serving
Ingredients
- 1 sweet potato
- 1/8 ounce rosemary, divided
- 2 – 6 oz steaks
- 1 slice brioche
- 1 gala apple
- 1/8 ounce parsley, divided
- 1 clove garlic
- 1 1/2 tablespoons balsamic glaze
- 1 ounce crumbled blue cheese
You'll Need
- kosher salt
- black pepper
- olive oil
- baking sheet
- medium pan
1. Roast Sweet Potato
Preheat oven to 450 degrees. Rinse all produce. Cut sweet potato into 1/2-inch cubes. Strip rosemary leaves, discarding stems, then mince. On a baking sheet, toss sweet potato with half of rosemary, 2 teaspoons olive oil, salt and pepper as desired. Arrange in a single layer and roast until lightly browned and tender, 15-18 minutes. Pat steaks dry with paper towel.
2. Sear Steaks
Season steaks all over with salt and pepper as desired. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add steaks to pan and sear until browned and medium rare, 3-5 minutes per side. Transfer steaks to a plate and set aside to rest. Wipe pan clean for Step 4.
3. Prepare Remaining Ingredients
While steaks sear, cut or tear brioche into 1-inch pieces. Slice off rounded sides of apple and thinly slice. Roughly chop parsley, leaving some for garnish. Mince garlic.
4. Toast Croutons
Return pan from steaks to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add brioche and toast, stirring frequently, until beginning to crisp, 2-3 minutes. Add garlic and rosemary and toast, tossing to combine until brioche is golden brown, 1-2 minutes more. Remove pan from heat. Season croutons with salt and pepper.
5. Assemble Panzanella
In a large bowl, whisk together balsamic glaze, 1 1/2 tablespoons olive oil, salt and pepper. Add roasted sweet potato, apple, croutons, and chopped parsley to bowl with dressing, toss to coat.
6. Plate Steak and Panzanella
Cut steaks into 1/4-inch slices. Divide sweet potato and apple panzanella between serving plates. Top with sliced steak. Garnish with blue cheese and parsley. Dig in!