Dinner Meat Dishes Beef Main Course Beef Steak Recipes 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 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 Save Rate PRINT Share Close 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 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. 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. 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 Rate It Print