T-Bone Steaks With Asparagus Panzanella Recipe

Name: T-Bone Steaks With Asparagus Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp ground oregano; 2 tsp dried basil; 2 tsp sea salt; 1/2 tsp cracked black pepper; 2 tbsp olive oil; 4 (10.5 oz) T-bone steaks; 9 oz asparagus, woody ends snapped off; 4 thick slices sourdough bread; 1 tbsp lemon juice; 3 tbsp extra virgin olive oil; 1 clove garlic, peeled; 4 None plum tomatoes, roughly chopped; 1/3 cup fresh basil leaves, torn if large; 1/2 None small Spanish onion, sliced

Servings: persons

1 tsp ground oregano
2 tsp dried basil
2 tsp sea salt
1/2 tsp cracked black pepper
2 tbsp olive oil
4 (10.5 oz) T-bone steaks
9 oz asparagus, woody ends snapped off
4 thick slices sourdough bread
1 tbsp lemon juice
3 tbsp extra virgin olive oil
1 clove garlic, peeled
4 None plum tomatoes, roughly chopped
1/3 cup fresh basil leaves, torn if large
1/2 None small Spanish onion, sliced

1
Preheat broiler. Combine oregano, dried basil, salt, pepper and 1 1/2 tbsp olive oil in a small bowl. Rub into steaks. Drizzle asparagus with remaining olive oil and season.
2
Heat a grill pan over high heat. Cook steaks for 2-3 mins per side. Turn upwards onto the bone and cook for 1-2 mins for medium, or until cooked to your liking (Turning onto the bone ensures the meat is evenly cooked by warming through the center of the bone). Remove from pan and let rest for 5 mins.
3
Meanwhile, broil asparagus for 3 mins, or until just tender. Cut each spear into 3 pieces. Broil bread for 1-2 mins per side, until toasted.
4
To make the dressing, whisk together lemon juice and olive oil in a large serving bowl. Rub toast with garlic then add to dressing along with asparagus, tomatoes, basil and onion. Toss to combine. Season to taste. Serve with steaks.

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tsp ground oregano, 2 tsp dried basil, 2 tsp sea salt, 1/2 tsp cracked black pepper, and more.

Yes, T-Bone Steaks With Asparagus Panzanella falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

T-Bone Steaks With Asparagus Panzanella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions