Best Grilled Asparagus Panzanella Recipes

MICHAEL SYMON'S GRILLED SKIRT STEAK WITH ASPARAGUS AND PEA PANZANELLA SALAD image

Categories Beef

Yield 4 Servings

Number Of Ingredients 14

1 1/2 - 2 Skirt Steaks (about 2-3 pounds)
Salt and Pepper to taste
Extra Virgin Olive Oil
1 small French Baguette or Boule (cut into 1-inch cubes; about 4 cups)
1 bunch Green Asparagus
1 cup fresh Peas
10 large Mint leaves (torn)
1 cup Parmesan Cheese (chunked)
For the Vinaigrette:
1 Garlic clove (minced)
1 teaspoon Dijon Mustard
3 tablespoons Sherry Vinegar
1/2 cup Olive Oil
Salt and Pepper to taste

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.

GRILLED ASPARAGUS PANZANELLA image

Yield 4 - 6 people

Number Of Ingredients 12

6 (1-inch) slices day-old country style bread
1/4 cup red wine vinegar
2 cloves garlic, finely chopped
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
Perfectly Grilled Asparagus(attached) cut into 1-inch pieces
8 red cherry tomatoes, quartered
8 yellow cherry tomatoes, quartered
1 small red onion, halved and thinly sliced
1/2 cup pitted Kalamata olives, sliced
2 T. capers, drained
8 fresh basil leaves, thinly sliced

Steps:

1. Heat your grill to high. 2. Drizzle bread with extra-virgin olive oil & kosher salt. Grill the bread on both sides until slightly charred, about 1 minute per side. Cut each slice into 1-inch cubes. 3. Whisk together vinegar, garlic, 1/2 tsp. salt, 1/4 tsp. pepper, and the oil in a large bowl until combined. Add the asparagus, tomatoes, onion, olives, capers, grilled bread, and basil and mix until combined. Season with salt and pepper. Let sit at room temperature for at least 30 minutes and up to 1 hour before serving.