Rosemary Beef with Warm Tuscan Panzanella
Aromatic herbs, savory top sirloin, and warm panzanella with roasted vegetables — one whiff instantly transports you to the Tuscan countryside.
Servings
Produce
Garlic
2 1 Clove
Red Creole Onion
1/2 0.25 Whole
Utah Tall Celery
6 3 oz
Carrot
8 4 oz
Blue Curled Scotch Kale
7 3.5 oz
Mushrooms
6 3 oz
Rosemary
.1 0.05 oz
Protein & more
Hazelnuts
2 1 oz
Multigrain ciabatta roll
2 1 Whole
Top Sirloin
1 0.5 lb
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1/2 0.25 teaspoon
Spice mix
Ground fennel
2 1 teaspoon
Sweet paprika
1 0.5 teaspoon
Basil, dried
1/2 0.25 teaspoon
Dried oregano
1/2 0.25 teaspoon
Dried thyme
1/2 0.25 teaspoon
Black pepper
1/4 0.125 teaspoon
White Pepper
1/4 0.125 teaspoon
Parsley, dried
1/4 0.125 teaspoon
Prep ahead (optional)
a. ¼” dice celery and red onion. b. Peel carrots; chop ¼” coins or dice. c. Remove kale stems; chop or tear leaves into ½” pieces or chiffonade. d. Rough chop cremini mushrooms. e. Mince garlic.
Instructions
1
Prep ciabatta:
a. Preheat oven to 400 degrees.
b. Tear ciabatta rolls into 1” pieces. Add to medium bowl.
c. Add 1 tbsp olive oil, ½ tsp salt, and half of Tuscan spice mix. Toss.
d. Add to baking sheet in even layer and add to oven. Bake until dried out and lightly golden, about 12-15 minutes.
2
Cook top sirloin:
a. Prep a small baking pan with olive oil.
b. Season top sirloin with ¼ tsp salt and ¼ tsp black pepper.
c. In large sauté pan over medium-high heat, add 1 tbsp olive oil. Add rosemary sprig and top sirloin. Sear until caramelized, about 1-2 minutes each side. Add top sirloin and rosemary sprig to baking pan and bake to desired doneness, about 7-10 minutes. Let rest 5-10 minutes. Compost rosemary.
3
Cook panzanella:
a. In same sauté pan over medium-high heat, add 1 tbsp olive oil, garlic (mince), yellow onion (¼” dice), celery (¼” dice), carrots (peel, ¼” dice), cremini mushrooms (rough chop), and remaining Tuscan spice mix. Sauté until onion is translucent, about 2-3 minutes.
b. Add 1 cup water (½ cup for 2-person portion). Stir to combine. Cook until carrots are just fork-tender.
c. Add kale (remove stems, tear or cut into ½” pieces, or chiffonade) and toasted ciabatta. Sauté until ciabatta has soaked up liquids and vegetables are tender, about 2-3 minutes.
4
Serve:
a. In small saute pan over high heat, add hazelnuts (rough chop); toast until golden and fragrant, about 2 minutes. Watch closely!
b. Divide warm panzanella among plates.
c. Slice top sirloin on the bias and top panzanella with top sirloin slices and hazelnuts. Pour a glass of wine and enjoy.
Chef's notes
If your family doesn't eat beef, roasted chicken thighs or turkey would make a lovely replacement in this recipe.
All spice mixes and dressings made by Trashless from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Trashless meal-kits come from:
Johnson’s Backyard Garden,
Austin TX
Austin TX
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX