Grilled Skirt Steak with Asparagus and Pea Panzanella Salad

Panzanella is a bread salad made with day-old bread and tomatoes. This Spring version highlights fresh produce like asparagus and peas. Shop our farm stand vendors for your veggies and see what's in to create your own version.  Don’t want to make the salad dressing? Check out Wildtree and Tastefully Simple.  And, take a look at our new olive oil vendor Marvalhas.

Ingredients:

Grilled Skirt Steak with Asparagus and Pea Panzanella Salad.jpg
  • 1 1/2 - 2 Skirt Steaks (about 2-3 pounds)
  • Salt and Pepper to taste
  • Extra Virgin Olive Oil
  • 1 small French Baguette or Boule (cut into 1-inch cubes; about 4 cups)
  • 1 bunch Green Asparagus
  • 1 cup fresh Peas
  • 10 large Mint leaves (torn)
  • 1 cup Parmesan Cheese (chunked)

For the Vinaigrette:

  • 1 Garlic clove (minced)
  • 1 teaspoon Dijon Mustard
  • 3 tablespoons Sherry Vinegar
  • 1/2 cup Olive Oil
  • Salt and Pepper to taste

Instructions:

  1. Preheat your grill to medium-high heat and your oven to 350 degrees F.
  2. Remove the skirt steak from the fridge 30 minutes prior to cooking.
  3. In the meantime, drizzle 3 tablespoons of olive oil over the cubed bread and season with salt and pepper. Lay the coated bread cubes out on a sheet tray and place in your preheated oven for 10 to 12 minutes, or until they are light golden brown and crunchy. Remove and set aside.
  4. Lightly oil the asparagus and season with salt and pepper. Grill 3 to 4 minutes per side until slightly charred and tender. Remove to cutting board and cut into bite-sized pieces.
  5. Season the skirt steak liberally with salt and freshly ground black pepper and drizzle on both sides with the remaining 3 tablespoons of olive oil. Place on the grill and cook for 3 to 4 minutes per side, or until medium rare. Remove to a cutting board to rest while you finish your Panzanella.
  6. For the Vinaigrette: In a large bowl, whisk together the vinaigrette components. Next add the asparagus, peas, mint and toasted bread. Toss to thoroughly coat everything then add the parmesan. Give it a taste here, adding more seasoning if necessary. 
  7. You can serve the salad immediately, or let it sit for up to an hour for the flavors to blend and absorb.
  8. Slice the rested skirt steak thinly and against the grain. Place it on a platter and serve with the Panzanella.

Recipe courtesy of Michael Simon, The Chew