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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Juan Bautista
[email protected]This recipe is a great way to impress your friends and family.
Shawna F's World
[email protected]This recipe is a must-try for any skirt steak lover.
Atolagbe Samuel
[email protected]I would definitely make this recipe again.
M2K.Mehedi Bot
[email protected]This recipe is a great way to use up leftover vegetables.
Anamika H
[email protected]I'm not a great cook, but this recipe was easy to follow and the results were impressive.
jerome matthew
[email protected]This recipe is a winner! The steak was cooked perfectly and the salad was delicious.
Yiga Shakibu
[email protected]This is my new favorite way to cook skirt steak. It's so easy and the results are always amazing.
Md.Rabiul Islam Rafi
[email protected]I'm not a big fan of skirt steak, but this recipe changed my mind. The marinade really helped to tenderize the meat and the salad was a great way to balance out the flavors.
Mbali Maseko
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The steak is so flavorful and the salad is so refreshing.
Heather Gramm
[email protected]I made this recipe for a dinner party and everyone loved it. The steak was cooked to perfection and the salad was a perfect accompaniment.
Christopher Datsomon
[email protected]The asparagus and pea panzanella salad was a great way to use up some leftover vegetables. It was light and flavorful.
Rahad Babu
[email protected]This was my first time grilling skirt steak and it turned out great! The marinade really helped to tenderize the meat.
Santhush Peiris
[email protected]I've made this recipe several times now and it's always a hit. The steak is always cooked perfectly and the salad is so refreshing.
Zovia
[email protected]This skirt steak recipe is a keeper! The meat was tender and flavorful, and the asparagus and pea panzanella salad was a delicious complement. I especially loved the tangy dressing.