Panzanella Salad with Grilled Skirt Steak

Panzanella Salad with Grilled Skirt Steak

Panzanella Salad with Grilled Skirt Steak

(Olivelle Recipe ... Just add the grilled skirt steak!)


1 Baguette
4 Tomatoes
1 Yellow Pepper
1/2 Cucumber, seeds removed
1/2 Red Onion, thinly sliced
6 Basil leaves, chiffonade cut
1/4 Cup Dark Balsamic Vinegar *
1/4 Cup Olive Oil (Italian or Caramelized Garlic)*
1 tsp Sea Salt (Roasted Garlic or Rosemary)*
Fresh Ground Pepper, to taste

Skirt Steak: 
1 1/2 pounds Skirt Steak, cut into 5-inches
Olive Oil to brush on top of the steak


1. Cut the bread, tomatoes, pepper, and cucumber into bite sized pieces. Arrange in a serving bowl with the thinly sliced onion and basil.
2. Sprinkle bread and veggies with the Dark Balsamic Vinegar and toss to coat. Finish by drizzling with olive oil and seasoning with salt and pepper to taste.
3. Let rest about 30 minutes before serving.
4. Brush the steak with olive oil and season with salt and pepper. Grill over moderately high heat, turning once, about 8 minutes for medium-rare meat. Let the steak rest 5 minutes before slicing across the grain.
5. When ready to serve, transfer panzanella to plates, top with the steak and any shredded cheese (if you wish). 

** Available to purchase at the Wine Gallery

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