MICHAEL SYMON'S GRILLED SKIRT STEAK WITH ASPARAGUS AND PEA PANZANELLA SALAD
Steps:
- 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. 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. Slice the rested skirt steak thinly and against the grain. Place it on a platter and serve with the panzanella.
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Elaney Kamoo
[email protected]This dish is perfect for a summer cookout. It's easy to make and can be served either hot or cold.
kamugiaha edward
[email protected]This recipe is a great way to get your kids to eat their vegetables. The asparagus and peas are roasted until they're slightly caramelized, which makes them sweet and flavorful.
jazzy ohs
[email protected]I'm not a big fan of panzanella salad, but I really enjoyed this one. The dressing is light and flavorful, and the salad is packed with fresh vegetables.
isaac Zafrani Mozes
[email protected]This recipe is a great way to use up leftover vegetables. I had some leftover asparagus and peas that were about to go bad, and this salad was a great way to use them up.
Tasin Bindu
[email protected]I love the combination of flavors in this dish. The grilled skirt steak is savory and smoky, while the asparagus and pea panzanella salad is bright and acidic. It's a perfect balance.
RABIN RAI
[email protected]This recipe is a great way to impress your guests. It's easy to make, but it looks and tastes like it came from a fancy restaurant.
MD Shaif Khan
[email protected]I'm not a big fan of grilled skirt steak, but I really enjoyed this recipe. The steak was cooked perfectly and was very flavorful.
bittu yadav
[email protected]This recipe is a great way to get your daily dose of vegetables. The asparagus and peas are packed with nutrients, and the dressing is made with healthy olive oil.
W. K Ashiraf
[email protected]I love the way the asparagus and peas roast in this recipe. They get slightly caramelized and have a delicious smoky flavor.
Md Nurnobi
[email protected]This recipe is a great way to use up leftover steak. I had some leftover grilled skirt steak from a party, and this salad was a great way to use it up.
Gamer Romeo
[email protected]I'm not a fan of panzanella salad, but I really enjoyed this one. The dressing is light and flavorful, and the salad is packed with fresh vegetables.
Khouloud
[email protected]I made this recipe for a party last weekend and it was a hit! Everyone loved the grilled skirt steak and the asparagus and pea panzanella salad.
Noluthando Ndhlela
[email protected]This recipe is a great way to get your kids to eat their vegetables. The asparagus and peas are roasted until they're slightly caramelized, which makes them sweet and flavorful.
Kaywalld Roopchand
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but they come together to create a delicious and satisfying meal.
Mi Faruk
[email protected]This dish is perfect for a summer cookout. It's easy to make and can be served either hot or cold.
Kamo Toto
[email protected]I'm not a big fan of skirt steak, but this recipe changed my mind. The steak was so tender and flavorful, I couldn't get enough of it.
Vanessa Makamba
[email protected]This recipe is a great way to use up leftover veggies. I had some asparagus and peas that were about to go bad, and this salad was a great way to use them up.
Ben Cash1
[email protected]I love the combination of flavors in this dish. The grilled skirt steak is savory and smoky, while the asparagus and pea panzanella salad is bright and acidic. It's a perfect balance.
steelshot
[email protected]This grilled skirt steak recipe is a winner! The steak was perfectly cooked and flavorful, and the asparagus and pea panzanella salad was a delicious and refreshing accompaniment.