Grilled Skirt Steak with Panzanella

Be the first to rate & review!

Like many restaurant chefs, Michael White “shocks” fresh vegetables to make them supercrisp by submerging them briefly in an ice-water bath. For the panzanella (Italian bread salad) here, don’t bother shocking the fennel. Simply toss it with tomatoes, peppers and pieces of grilled ciabatta bread just before you’re ready to serve the steak.

By
Michael White
images-sys-201007-a-crme-michael-white.jpg
Michael White

Michael White was the chef and restaurateur behind Altamarea Group, including Marea, Ai Fiori, Vaucluse, Osteria Morini, Nicoletta, Costata, and The Butterfly in New York, from 2009 to 2021. In 2022, he reopened New York City landmark The Lambs Club.

Food & Wine's Editorial Guidelines
Updated on April 24, 2019
Grilled Skirt Steak with Panzanella
Photo: © Line Klein
Total Time:
45 mins
Yield:
6
Cook Mode (Keep screen awake)

Ingredients

  • Six 1-inch slices of ciabatta bread

  • 1/4 cup extra-virgin olive oil, plus more for brushing

  • 1 garlic clove

  • 1 1/2 pounds skirt steak, cut into 5-inch pieces

  • Salt and freshly ground pepper

  • 1/4 cup white balsamic vinegar

  • 1 pint cherry tomatoes, halved

  • 1 red bell pepper, diced

  • 1 fennel bulb, cored and shaved (preferably on a mandoline)

  • 1/2 seedless cucumber, peeled and cut into 1/2-inch chunks (1 1/4 cups)

  • 4 ounces ricotta salata, crumbled, or feta

Directions

  1. 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.

  2. 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.

  3. 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.

Originally appeared: July 2010

Related Articles

Grilled Skirt Steak with Poblano-Corn Sauce and Salsa
Grilled Skirt Steak with Poblano-Corn Sauce and Salsa
30 mins
Grilled Skirt Steak and Peaches
Grilled Skirt Steak and Peaches
35 mins
Grilled Korean-Style Skirt Steak
Grilled Korean-Style Skirt Steak
Grilled Flank Steak with Soy-Chile Glaze
Grilled Flank Steak with Soy-Chile Glaze
25 mins
Skirt Steak Fajitas
Skirt Steak Fajitas
Skirt Steak with Moroccan Spice Rub and Yogurt Sauce
Skirt Steak with Moroccan Spice Rub and Yogurt Sauce
30 mins
Grilled Sirloin with Shallot Soy Sauce
Grilled Sirloin with Shallot Soy Sauce
Hanger Steaks with Cabbage and Beet Salad
Hanger Steaks with Cabbage-and-Beet Salad
1 hr 30 mins
Grilled Steaks with Onion Sauce and Onion Relish. Photo © David Malosh
Grilled Steaks with Onion Sauce and Onion Relish
3 hrs
Skirt Steak with Shiso-Shallot Butter
Skirt Steak with Shiso-Shallot Butter
2 hrs 30 mins
T-Bone Churrasco a la Plancha
T-Bone Churrasco a la Plancha
1 hr
Card Placeholder Image
Soy-Ginger Flank Steak with Grilled Eggplant
30 mins
Grilled Texas T-Bone Steaks with Charred Onion Rings
Grilled Texas T-Bone Steaks with Charred Onion Rings
Grilled Steak over Black Beans with Chimichurri Sauce
Grilled Steak over Black Beans with Chimichurri Sauce
Smoked Paprika-Rubbed Steaks with Valdeón Butter
Smoked Paprika-Rubbed Steaks with Valdeón Butter
1 hr 30 mins
Pan Seared Skirt Streak with Anchovies and Lime.
Pan-Seared Skirt Steak with Anchovies and Lime
30 mins