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Recipe Instructions

Combine the garlic and 1 tbs oil in a bowl. Add bread and toss to coat.

Heat a barbecue grill or chargrill on medium-high. Cook the bread and capsicum, turning, for 4-5 mins or until the bread is crisp and the capsicum is lightly charred. Transfer to a plate.

Rub beef with 1 tbs oil and sprinkle with the pepper. Cook beef for 3 mins each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.

Meanwhile, combine the tomato, cucumber, onion and olives in a bowl. Whisk vinegar and remaining oil in a small bowl. Season. Add to the tomato mixture with beef and bread mixture. Toss to combine. Transfer to a serving platter. Top with parmesan and basil.

Recipe Ingredient

2 garlic cloves, crushed

60ml olive oil

250g By Laurent Sourdough Baguette*, cut into 4cm pieces

1 yellow capsicum, seeded, coarsely chopped

600g No Added Hormones Beef Rump Steak

2 tsp coarsely ground peppercorns

250g cherry tomatoes, halved

1 Lebanese cucumber, coarsely chopped

1/2 red onion, thinly sliced

115g olive

40.00 ml Italian White Wine Vinegar

25g parmesan

125.00 ml basil leaves, torn

Recipe Cuisine


Cook Time


Prep Time


Total Time



608.37 calories

133.2 grams fat

29.0 grams saturated fat

165.0 grams carbohydrates

15.3 grams sugar

177.2 grams protein

352.4 milligrams cholesterol

3.1 milligrams sodium


Recipe Category

Dinner, lunch


Beef, bread, capsicum, cheese, dinner, garlic, italian, lunch, olives, onion, spring, steak, summer, cloves, wine, red, white, olive, oil, cherry, cucumber, parmesan, basil, peppered beef panzanella salad recipe, coles recipes, beef recipes, summer salad recipes, tomato recipes, sov4


"Panzanella" is a Tuscan chopped salad of bread and tomatoes that is popular in the summer! Our version incorporates Coles Rump Steak in order to make the dish substantial as a main meal

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