Panzanella is a bread salad made with day-old bread and tomatoes. This Spring version highlights fresh produce like asparagus and peas.
- 1 1/2-2 each Skirt Steak About 2-3lbs.
- Salt To taste.
- Pepper To taste.
- CARM Præmium Olive Oil Extra Virgin Olive Oil
- 1 small Baguette cut into 1-inch cubes; about 4 cups.
- 1 bunch Green Asparagus
- 1 cup Peas
- 10 large Mint Leaves Torn
- 1 cup Parmesan Cheese Chunked
- 1 Clove Garlic
- 1 tsp Dijon Mustard
- 3 tbsp Sherry Vinegar
- 1/2 c CARM Præmium Olive Oil Extra Virgin Olive Oil
- Salt To Taste
- 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.
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.
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.