Skip to main content

gazpacho bread salad with spice rubbed grilled skirt steak

Gazpacho Bread Salad with Spice Rubbed Grilled Skirt Steak 


Bread salad 馃  is a great way to use up garden tomatoes, peppers, cucumbers and day old sourdough bread 馃  I usually make panzanella but I found this recipe that uses gazpacho ingredients with a tomato vinaigrette, so I tried it for dinner last night and we think it's a keeper.  Just for fun I made a basil pesto and gave the gazpacho bread salad a drizzle of pesto before serving it alongside my spice rubbed grilled skirt steak.  Tonight I'm making pasta with the rest of my pesto, kind of like a freebie extra meal that just requires cooking up some dry pasta and most likely making a green salad, using up more of those tomatoes 馃崊 , peppers 馃尪  and cucumbers 馃  The skirt steak is the easiest thing in the world to grill, just a quick spice rub, let it rest for thirty minutes at room temperature, grill over high heat to sear-no more than a few minutes on each side, depending on the thickness of the steak.  No turning on of the oven during the heat wave that seems to be lasting forever.  I'm just happy to be inside today and not breathing the hot smoke filled air.  There is ash all over outside and I'm also happy to have this food blog as an activity during these scary days.  Please, everyone take care and be safe.

Ingredients and Recipes for Gazpacho Bread Salad with Spice Rubbed Grilled Skirt Steak
Serves 4

for the bread salad
3 cups cubed dry sourdough bread
Tomato vinaigrette, recipe follows *
3 medium tomatoes, chopped (about 1&1/2 cups)
1/2 red bell pepper, chopped (about 1/2 cup)
1/2 green bell pepper, chopped (about 1/2 cup)
2 medium cucumbers, peeled and chopped (about 2 cups)
1/4 red onion, sliced thin and chopped (about 1/3-1/2 cup)
1 small jalape帽o, thinly sliced and chopped
1/2 cup minced fresh flat leaf parsley
Sea salt and freshly ground black pepper
Basil pesto, a few spoonfuls to drizzle on top of the bread salad, if desired.

Place the tomatoes, peppers, cucumbers, onion, parsley, salt and pepper in a large bowl, cover and place in the refrigerator while you make the tomato vinaigrette.

for the tomato vinaigrette *
3 medim tomatoes, chopped
3 garlic cloves, minced
1 tablespoon piment贸n dulce
Scant tablespoon cumin seeds, toasted
1/2 teaspoon sea salt or more to taste
1/3 cup extra virgin olive oil, Spanish preferably 
2 tablespoons aged sherry vinegar

Combine the tomatoes, garlic, piment贸n, cumin and salt in the bowl of a food processor (or blender) to pur茅e, pulse and scrape down as needed to make a smooth consistency.
With the motor running pour in the vinegar and then the olive oil.
Taste for seasoning.

Toss the bread cubes with half the tomato vinaigrette in a large bowl, set aside for thirty minutes, to allow the bread to absorb the vinaigrette.
Add the chopped vegetables with the parsley and remaining vinaigrette with additional salt and pepper to taste.
Serve with the spice rubbed grilled skirt steak.

for the spice rubbed grilled skirt steak
2 pounds skirt steak, cut in 8 pieces
2-3 tablespoons spice rub, I used Williams Sonoma Steakhouse Spice Rub

Bring the skirt steaks out of the refrigerator at least one hour before grilling.  Rub the steaks with spice rub about 30 minutes before grilling.  Marinate the bread cubes in the tomato vinaigrette at the same time.
Bring the grill to a high heat and sear each side of the steaks for a few minutes for medium rare.
Toss the chopped vegetables with the bread cubes while the steaks rest for a few minutes after grilling.
Slice the steaks on a cutting board, serve with bread salad and basil pesto drizzled on top.












Comments

Popular posts from this blog

pear jam with saffron infused honey and cardamom

  Pear Jam with Saffron Infused Honey and Cardamom The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California.  I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County.  A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam.  I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears.  I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea!  I never looked at pears in the grocery store the s

alfajores de tarragon and chives

 well here we are again Christmas 馃巹 and covid. This time with a side of alfajores on a fish plate.  Do you have a favorite Christmas cookie or cookies?  As long as the flour, butter, eggs, vanilla and sugar keep flowing- I will be baking Christmas cookies, might even slide over the December 25 cutoff and into January this year. We moved in October.  After a week long getaway to Bandon Dunes, Oregon.  We came back to a new one level, slightly smaller inside and outside new to us home in our same town of Novato.  I think we have electricity gremlins though.  I'm ready to invite my electrician to Christmas dinner since he's here every week.  The latest problem a doorbell chime that almost melted down after continuous buzzing for a day, he's looking for a short in our wiring-don't like the sound of that.  He found it and fixed it, hoorah. We have a ton of unpacked boxes in our new big white garage.  My husband Scott ordered a backyard studio shed for his home office and on

potato salad with homemade tartar sauce, mustard and fresh dill

  further explorations into the zen of making potato salad  I never know where my love of mustard and dill will take me but playing together in a potato salad is a nice selection on the road of top ten hits headed to mealtime.  It's summertime and that's a time for potato salads and homemade pickles but showing up together in a salad -now we are talking about good stuff.  Dijon mustard and fresh dill in a creamy tartar sauce combined with warm lemony virgin olive oil coated  red potatoes cut with the likes of fragrant pickle brine, lemon juice and apple cider vinegar -waking up all those acidic taste zones.  I'm happy with my potato salad concoction and will serve it with just about anything we grill these days, like tonight's butcher made chicken and beef kabobs- yes bring on a bowl of potato salad straight from the fridge-all the work is done ahead in the morning while the house is still cool.  I may have to slice up a cold watermelon, throw together a grilled corn ar