Grilled Skirt Steak with Panzanella Recipe

Name: Grilled Skirt Steak with Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Six 1-inch slices of ciabatta bread; 1/4 cup extra-virgin olive oil, plus more for brushing; 1 garlic clove; 1 1/2 pounds skirt steak, cut into 5-inch pieces; Salt and freshly ground pepper; 1/4 cup white balsamic vinegar; 1 pint cherry tomatoes, halved; 1 red bell pepper, diced; 1 fennel bulb, cored and shaved (preferably on a mandoline); 1/2 seedless cucumber, peeled and cut into 1/2-inch chunks (1 1/4 cups); 4 ounces ricotta salata, crumbled, or feta

Servings: persons

Six 1-inch slices of ciabatta bread
1/4 cup extra-virgin olive oil, plus more for brushing
1 garlic clove
1 1/2 pounds skirt steak, cut into 5-inch pieces
Salt and freshly ground pepper
1/4 cup white balsamic vinegar
1 pint cherry tomatoes, halved
1 red bell pepper, diced
1 fennel bulb, cored and shaved (preferably on a mandoline)
1/2 seedless cucumber, peeled and cut into 1/2-inch chunks (1 1/4 cups)
4 ounces ricotta salata, crumbled, or feta

1
Light a grill.
2
Brush the bread with olive oil and grill over moderately high heat, turning once, until lightly charred, about 4 minutes.
3
Rub the bread with the garlic clove.
4
Brush the steak with olive oil and season with salt and pepper.
5
Grill over moderately high heat, turning once, about 8 minutes for medium-rare meat.
6
Let the steak rest for 5 minutes before slicing across the grain.
7
Meanwhile, in a large bowl, whisk the 1/4 cup of olive oil with the vinegar and season with salt and pepper.
8
Add the tomatoes, bell pepper, fennel and cucumber and toss.
9
Tear the grilled ciabatta into bite-size pieces, add them to the salad and toss again.
10
Transfer the panzanella to plates, top with the steak and ricotta salata and serve.

697

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Six 1-inch slices of ciabatta bread, 1/4 cup extra-virgin olive oil, plus more for brushing, 1 garlic clove, 1 1/2 pounds skirt steak, cut into 5-inch pieces, and more.

Yes, Grilled Skirt Steak with Panzanella falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Skirt Steak with Panzanella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions