Grilled Skirt Steak Panzanella
Chef Kira Volz of Abbey Dining Room at The Abbey Hotel –
Miami, FL
Adapted by StarChefs
Yield: 2 Servings
Ingredients:
Roasted shallot vinaigrette:
- 2 shallots
- ¾ cup canola or safflower oil
- 1/8 cup of white wine vinegar
- 1/8 cup lemon juice, freshly squeezed
- Salt and pepper
Salad:
- 6 – 8 slices of bread (3 – 4 pieces per person)
- 2 Roma tomatoes, diced (or 12 cherry tomatoes, halved)
- ½ bulb fennel, shaved on a mandolin or thinly sliced by hand
- 1 cup fresh basil leaves, kept whole
Steak:
- 12 – 16 ounces skirt steak (6 – 8 ounces per person)
- Salt and pepper
Method:
For vinaigrette:
Preheat oven to 350°F. Peel shallots and roast in canola oil
until golden (30 minutes to 1 hour depending on size) and set aside to cool.
When cool, puree in blender and add remaining ingredients. Store in jar
with tight fitting lid. Vinaigrette will keep refrigerated for 1 week.
For salad:
Preheat grill. Oil both sides of bread slices. Grill each side, cut into
large dice and toss in large bowl. Add Roma tomatoes or cherry tomatoes
and fennel to bowl. Pick basil leaves and add whole to salad. Toss all
together with shallot vinaigrette. Season to taste. Divide salad between
plates.
For steak:
Remove as much fat off steak as desired and season with salt and pepper
to taste. Cook steak to desired temperature. Let rest for 3 – 4
minutes. Slice steak and place around salad.
Wine pairing:
A Southern Italian red wine such as the Abbazia Sante Anastasia Nero d’Avala
2002
Packing tips:
Place vinaigrette in a clean, tightly sealed container such as a bottle
or jar. Assemble the salad ahead of time and place in a sealed plastic
container. Grill steak the night before your picnic. Instead of slicing
it right away, keep the steak whole and wrap it in aluminum foil. Slice
it once you reach your picnic destination. Just before serving, toss salad
with vinaigrette and serve with sliced steak.
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