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

Name: Michael Symon'S Grilled Skirt Steak With Asparagus And Pea Panzanella Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 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), and more.

Yes, Michael Symon'S Grilled Skirt Steak With Asparagus And Pea Panzanella Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

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

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