Grilled Skirt Steak with Asparagus and Pea Panzanella Salad

Panzanella is a bread salad made with day-old bread and tomatoes. This Spring version highlights fresh produce like asparagus and peas. Shop our farm stand vendors for your veggies and see what's in to create your own version.  Don’t want to make the salad dressing? Check out Wildtree and Tastefully Simple.  And, take a look at our new olive oil vendor Marvalhas.


Grilled Skirt Steak with Asparagus and Pea Panzanella Salad.jpg
  • 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


  1. Preheat your grill to medium-high heat and your oven to 350 degrees F.
  2. Remove the skirt steak from the fridge 30 minutes prior to cooking.
  3. 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.
  4. 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.
  5. 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.
  6. 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. 
  7. You can serve the salad immediately, or let it sit for up to an hour for the flavors to blend and absorb.
  8. Slice the rested skirt steak thinly and against the grain. Place it on a platter and serve with the Panzanella.

Recipe courtesy of Michael Simon, The Chew

Asparagus, Peas and Basil (Piselli con Asparagi e Basilico

Asparagus, Peas, and Basil (Piselli con Asparagi e Basilico)

Just a little butter, shallots, and fresh basil turn asparagus and peas into the best of garden friends.  Your veggies and herbs are available from Geneva Lakes and River Valley Ranch.  And, did you know that The Meat Goat and Lester’s Bison Farm sell butter?  They do and it is wonderful!


1/4 cup finely chopped shallots (about 2)

3 tablespoons unsalted butter

2 pound asparagus, trimmed and cut into 1-inch pieces

3/4 pound shelled fresh peas (2 1/2 cups; 1 3/4 pound in pods) or 1 (10-ounce) package thawed frozen peas

asparagus and peas.jpg

1/2 teaspoon fine sea salt

Handful of torn basil leaves (about 3/4 cup)


1.       Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes.

2.       Stir in asparagus, peas, sea salt, and 1/4 teaspoon pepper, then seal skillet with foil. Cook over medium heat until vegetables are tender but still slightly al dente, about 8 minutes.

3.       Stir in basil and sea salt to taste.

Cooks' note:

Peas can be shelled and asparagus cut 1 day ahead and chilled, covered.

Recipe courtesy of Ursula Ferrigno Gourmet  April 2008