WEEKDAYS 1e|12c|p

Grilled Skirt Steak with Asparagus and Pea Panzanella Salad

Michael Symon
Servings: 6
30 to 60 min

Panzanella is a bread salad made with day-old bread and tomatoes. This customized Spring version highlights fresh produce like asparagus and peas.

  • Ingredients
  • step-by-step directions
Grilled Skirt Steak with Asparagus and Pea Panzanella Salad
  • 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
  • Preheat your grill to medium high heat and your oven to 350 degrees F.
  • Remove the skirt steak from the fridge 30 minutes prior to cooking. 
  • 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.
  • 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.
  • 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.
  • 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.  
  • You can serve the salad immediately, or let it sit for up to an hour for the flavors to blend and absorb.
  • Slice the rested skirt steak thinly and against the grain. Place it on a platter and serve with the panzanella.
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