Grilled Sirloin Steak with Tomato-Ciabatta Panzane
Category
Entrees - Maindishes
Sub
Category
None
Ingredients
harissa spice blend
1/4 oz fresh parsley
2 gloves garlic
1/2 oz red wine vinegar
3 oz shallot
12 oz grape tomatoes (will use half)
1 ciabatta roll
12 oz sirloin
Instructions
Halve ½ of the tomatoes, lengthwise (save rest for own use). Peel 2 large cloves garlic; finely chop 1, leave the 2nd clove whole. Trim ends from shallot, then halve, peel, and thinly slice ½ (save rest for own use). Pick parsley leaves from stems; keep leaves whole and thinly slice stems.
In a medium bowl, combine tomatoes, parsley stems, chopped garlic, shallot, vinegar, 2 tablespoons oil, ½ teaspoon salt, and a few generous grinds pepper. Set aside to marinate. Cut ciabatta into three 1-inch thick slices. Brush with olive oil on both sides and season with salt and pepper.
Preheat grill or grill pan over high. Pat steaks dry. Rub with oil and sprinkle all over with harissa spice and ½ teaspoon salt. Grill until well browned and medium-rare, 3-5 minutes per side. Transfer to a cutting board to let rest until ready to serve.
Place ciabatta slices on grill or grill pan and cook until lightly charred and crisp, 1-3 minutes per side (watch closely). Remove from grill and rub on one side with reserved garlic clove. Tear into 2-inch pieces. Add bread cubes and parsley leaves to tomatoes. Toss together and season with salt and pepper. Thinly slice steak and serve alongside panzanella salad. Enjoy!
Originally Submitted
8/29/2018
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