Michael Symon'S Grilled Skirt Steak With Asparagus And Pea Panzanella Salad

1. 1

   Preheat your grill to medium high heat and your oven to 350 degrees F.

2. 2

   Remove the skirt steak from the fridge 30 minutes prior to cooking.

3. 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. 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. 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. 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. 7

   Slice the rested skirt steak thinly and against the grain. Place it on a platter and serve with the panzanella.

* Per serving · 4 servings · Values may vary.