Heritage Berkshire Boneless Pork Ribeye Roast Steaks with Tomato-Basil Panzanella
Thick-cut Heritage Berkshire pork ribeye roast steaks are grilled hot and fast, then served alongside a fresh tomato-basil panzanella. Toasted crusty bread soaks up the tomato juices and garlic vinaigrette for a simple, satisfying late-summer dinner.
Ingredients
- 1 Heritage Berkshire Boneless Pork Ribeye Roast, sliced into 1.5-inch steaks
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp olive oil
- 3 cups day-old crusty bread, torn into chunks
- 3 large ripe tomatoes, cut into chunks
- 1/2 cup fresh basil leaves, torn
- 2 tbsp red wine vinegar
- 3 tbsp olive oil, for panzanella
- 1 clove garlic, grated
Instructions
- Season the pork steaks with kosher salt and black pepper. Let them rest at room temperature for 20 minutes.
- Preheat the grill to medium-high heat.
- Toast the torn bread chunks on the grill or in a dry skillet for 3 to 4 minutes, until lightly charred and crisp. Set aside.
- Grill the pork steaks for 5 to 6 minutes per side, or until the internal temperature reaches 145°F.
- Whisk together the red wine vinegar, olive oil, and grated garlic to make the vinaigrette.
- Toss the toasted bread, tomatoes, and fresh basil with the vinaigrette. Let the panzanella sit for 5 minutes so the bread can soak up the tomato juices.
- Let the pork steaks rest for 5 minutes, then serve alongside the tomato-basil panzanella.
Serving Tips
Lightly salt the tomatoes before adding them to the panzanella to help draw out their juices. Those fresh tomato juices combine with the vinaigrette and soak into the toasted bread, giving the salad its signature texture and flavor.
