Chipotle Steak and Shrimp Panzanella Salad is a delightful and refreshing summer salad. Chipotle marinated steak, spicy shrimp, crunchy croutons, heirloom tomatoes, cucumbers, and okra. You may never eat another salad again!
Author: Climbing Grier Mountain
, day old, cubed
Extra-Virgin Olive Oil
Tabasco® Chipotle Pepper Sauce
, thinly sliced
Freshly Ground Black Pepper
Extra-Virgin Olive Oil
Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with non-stick cooking spray.
Toss Bread (3 cups) with Extra-Virgin Olive Oil (2 Tbsp), Salt (to taste) and Freshly Ground Black Pepper (to taste). Bake for about 10 minutes or until golden brown. When done, remove from oven and let cool.
Rub the Tabasco® Chipotle Pepper Sauce (2 Tbsp) on both sides of the flank steak along with Salt (to taste) and Freshly Ground Black Pepper (to taste).
Preheat a grill to medium-high heat. Cook the steak about 5-6 minutes on the first side, flip, and cook for additional 3-4 minutes or until slightly pink in the middle. Remove from heat and set aside to rest before slicing into strips.
Preheat a skill to medium-high heat. Rub the Shrimp (9) with Salt (to taste) and Freshly Ground Black Pepper (to taste). Add Extra-Virgin Olive Oil (2 Tbsp) and shrimp to the skillet cooking the shrimp one minute per side.
As soon as they begin to curl up, remove them from the skillet.
To make the salad, add croutons, Cucumbers (3 cups), Grape Tomatoes (4 cups), shrimp, Flank Steak (1 lb), Okra (1 cup), Red Onions (1 cup), Fresh Chives (to taste), Extra-Virgin Olive Oil (1/4 cup), and Balsamic Vinegar (to taste). Season with salt and pepper.
Garnish with Fresh Basil (to taste), toss, and serve.
Nutrition Per Serving
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