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Photo of Peppered beef with panzanella by WW

Peppered beef with panzanella

Total Time
25 min
10 min
15 min
Panzanella is a traditional Tuscan salad of bread and tomatoes. Crusty sourdough croutons, pepper seared steak, red onion, cucumber, tomato and fresh basil sounds like a tasty salad to us!


Sourdough, multigrain

200 g

Oil spray

2 x 3 second spray(s)

Beef rump steak, raw

600 g, (Buy 750g), fat trimmed


2 tsp, cracked

Cherry tomatoes

350 g, multi coloured, chopped

Red onion

½ medium, thinly sliced

Lebanese cucumber

2 medium, chopped

Fresh basil

1 cup(s)

Red wine vinegar

2 tbs

Olive oil

1 tbs


  1. Preheat oven to 180°C. Tear sourdough into 2cm chunks and place on a baking tray. Lightly spray with oil and bake for 15 minutes or until crisp.
  2. Meanwhile, lightly spray a chargrill or barbecue with oil and preheat on high. Coat steak, with cracked black pepper. Cook for 3-4 minutes each side or until cooked to your liking. Transfer to a plate, cover with foil and set aside for 5 minutes to rest.
  3. Combine tomatoes, onion, cucumbers, and basil leaves.
  4. Drizzle with red wine vinegar, oil and season. Stand for 5 minutes. Add bread and toss well. Top salad with sliced peppered beef.