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
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Preheat your grill to medium-high heat and your oven to 350 degrees F.
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Remove the skirt steak from the fridge 30 minutes prior to cooking.
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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.
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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.
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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.
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You can serve the salad immediately, or let it sit for up to an hour for the flavors to blend and absorb.
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Slice the rested skirt steak thinly and against the grain. Place it on a platter and serve with the Panzanella.
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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.