![Grilled Skirt Steak with Panzanella](https://cdn.statically.io/img/www.foodandwine.com/thmb/Y0dUUDboPkDyvc8VZNToCUs_TY8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201305-xl-grilled-skirt-steak-with-panzanella-2000-287a710082d243b1982378e0364d1b75.jpg)
Ingredients
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Six 1-inch slices of ciabatta bread
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1/4 cup extra-virgin olive oil, plus more for brushing
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1 garlic clove
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1 1/2 pounds skirt steak, cut into 5-inch pieces
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Salt and freshly ground pepper
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1/4 cup white balsamic vinegar
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1 pint cherry tomatoes, halved
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1 red bell pepper, diced
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1 fennel bulb, cored and shaved (preferably on a mandoline)
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1/2 seedless cucumber, peeled and cut into 1/2-inch chunks (1 1/4 cups)
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4 ounces ricotta salata, crumbled, or feta
Directions
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Light a grill. Brush the bread with olive oil and grill over moderately high heat, turning once, until lightly charred, about 4 minutes. Rub the bread with the garlic clove.
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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 for 5 minutes before slicing across the grain.
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Meanwhile, in a large bowl, whisk the 1/4 cup of olive oil with the vinegar and season with salt and pepper. Add the tomatoes, bell pepper, fennel and cucumber and toss. Tear the grilled ciabatta into bite-size pieces, add them to the salad and toss again. Transfer the panzanella to plates, top with the steak and ricotta salata and serve.
Suggested Pairing
Rich, plummy Sangiovese.