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From The Chew - Michael Symon's Grilled Skirt Steak with Asparagus and Pea Panzanella Salad

Created: 05/13/2013 5:16 PM KSTP.com

 

Grilled Skirt Steak Recipe: Panzanella is a bread salad made with day-old bread and tomatoes. This customized Spring version highlights fresh produce like asparagus and peas.
  • 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. 
 
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.
 
Helpful Tips:
  1. Update your panzanella salad depending on the season. Change out vegetables based on what looks best at the farmer’s market.
  2. Save the bottoms of the asparagus spears for stews and sauces.
  3. If you are using frozen peas, quickly blanch them before adding them to the salad.
  4. Michael's Go-To Vinaigrette Ratio: 1 part acid to 2 parts fat.
  5. Be sure to toast the bread for this salad.
  6. Skirt steak is ideal in this recipe -- it is an inexpensive cut of meat with tons of marbling.
  7. Before slicing the steaks, pour a little bit of olive oil on your cutting board along with a light sprinkling of salt, so that your steaks are seasoned all the way through. 
The Chew


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