Seared Steak with Peach Panzanella Salad – Vibrant Summer Meal - cookrisp

Ingredients

• Day-old crusty bread (ciabatta, sourdough), cubed (~4 cups)
• 3–4 ripe peaches, sliced or cut into wedges
• Heirloom or cherry tomatoes, chopped or halved
• Fresh basil leaves, torn (1 cup)
• Red onion or shallot slices (optional)
• Olive oil for grilling and dressing
• Balsamic or red wine vinegar to dress
• Salt & freshly cracked black pepper
• Optional: arugula, feta, or toast for added layers
• 1–2 lb flank or hanger steak
• Salt & black pepper
• A splash of oil for searing
• Optional: garlic powder or Dijon mustard to rub on steak