- 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
- 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.
Rich, plummy Sangiovese.