SPICED TOP SIRLOIN WITH PANZANELLA SALAD

This is a great opportunity to use that spice blend you bought last weekend (we love the San Juan spice blend that’s at the shop). You want the top sirloin to take on the flavors from your spice blend, as it’s so good at absorbing whatever you put on it. Grill it, let it rest, enjoy it.

We’re serving this steak with a panzanella salad. Because it’s summer, we’re making it with all the summertime ingredients we can get our hands on. This is a true one-pan recipe. Here’s how to make it and what you’ll need:

INGREDIENTS

3 tbsp extra virgin olive oil

3 tbsp fresh squeezed lemon juice

4 garlic cloves, minced

½ tsp dijon mustard

½ cup red onion, sliced

2 ears of freshly shucked corns

10 small-ish heirloom tomatoes, sliced into wedges

1 pint cherry tomatoes, halved

3 peaches, pitted and sliced

5 cups sourdough bread, diced into cubes

1 cup basil, roughly chopped

Salt and pepper to taste

INSTRUCTIONS:

Grab a large bowl. We’re going to build this from the bottom-up: add the olive oil, lemon juice, garlic, mustard, a pinch of salt and some pepper. Add the onion and corn, and toss it all together - you want it to be coated. Let it sit for several minutes. Then add the tomatoes, peaches, bread, and about half the basil. Toss it all together. If it’s too dry, add more oil or more lemon juice. Let it sit for about 10 minutes to soften that bread. When you’re ready to serve, give it another toss, finish with some more basil, and serve.