Chipotle Steak and Shrimp Panzanella Salad
Chipotle Steak and Shrimp Panzanella Salad is a delightful and refreshing summer salad. Chipotle marinated steak, spicy shrimp, crisp croutons, heirloom tomatoes, cucumbers, and okra. You may never eat another salad again!
We still struggle.
Why?
Because we overthink.
We'll bet you a two dollar bill that ninety percent of our inability to grill a proper steak comes from overthinking. Common overthinking mistakes – lack of heat (flames are scary), the need to not have the steak mooing which always leads to overcooking, and way too much meat poking. Isn’t there a saying that your meat talks to you or something? Is there a steak whisperer our there?
So this is where we beg, plea, and bribe you with tater tots to give us your full proof steak grilling secrets. Because homegirl here needs your HALP if we are going to get through the rest of grilling season. OY VEY. Although, we did channel a helping hand from Mr. B to make this Chipotle Steak and Shrimp Panzanella Salad on point. He’s the grill master in our household.
He says all you need to make a reliable steak is high heat and patience. Insert overthinking woes here. Somehow we ( we mean “we”) managed to grill the reliable steak thanks to a certain Chipotle Tabasco. YOU GUYS. Chipotle Tabasco and flank steak were meant to spend the rest of their lives together. We are practically drooling at the thought of this sassy steak. Mix that together with some shrimp, toasted croutons, tomatoes, cucumbers, and okra, OH. MY. WORD. You may never eat another salad again.
If we're wrong, we owe you a two dollar bill.
***This post was sponsored by TABASCO
Print Recipe
Chipotle Steak and Shrimp Panzanella Salad
Yield: Serves 4Prep Time: 25 minutes
Cook Time: 15 minutes
Ingredients:
3 cups day old bread, cut into one-inch cubes 1/4 cup olive oil 2 tablespoons Chipotle Tabasco 1 lb flank steak 9 shrimp, shells removed, deveined Grape tomatoes, halved Cucumbers, sliced into half moons Red onion, sliced thinly Chives, garnish Basil, garnish Okra, chopped splash of balsamic vinegar (if desired) salt and pepper to taste
Directions:
Preheat oven to 400 degrees. Spray a baking sheet with non-stick cooking spray. Toss bread cubes with 2 tablespoons olive oil, salt, and pepper. Bake for about 10 minutes or until golden brown. Remove from oven and set aside to cool. Meanwhile, rub the Chipotle Tabasco on both sides of the flank steak along with salt and pepper. Preheat a grill to medium-high heat. Cook the steak about five to six minutes on the first side, flip, and cook for additional three to four minutes or until slightly pink in the middle. Remove from heat and set aside to rest before slicing into strips. Next, preheat a skillet to medium-high heat. Salt and pepper the shrimp. Add 2 tablespoons olive oil 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, in a large serving bowl add the croutons, cucumbers, tomatoes, shrimp, steak slices, okra, red onion, chives, olive oil (to taste), a splash of balsamic vinegar, and salt and pepper as desired. All images and text ©Fisiz for Fisiz
As we wrap up this culinary journey, we trust that Chipotle Steak and Shrimp Panzanella Salad has elevated your dining experience. Stay tuned for more delectable dishes to tickle your taste buds. Thank you for savoring this delightful creation with us!
