Grilled Skirt Steak with Panzanella

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.