Steak Panzanella
Ready In: 25 mins
Serves: 4
Ingredients
- 1⁄2 lb ciabatta, day-old and cut into 1 inch cubes (about 4 cups)
- 2 1⁄2 cups tomatoes, coarsely chopped (about 1 pound)
- 1 cup English cucumber, coarsely chopped
- 1⁄2 cup fresh basil, coarsely chopped
- 1⁄2 cup red onion, vertically sliced
- 1⁄2 cup bottled roasted red pepper, julienne-cut
- 1 1⁄2 tablespoons capers
- 1 garlic clove, minced
- 3 tablespoons sherry wine vinegar
- 1 tablespoon extra virgin olive oil
- 3⁄4 teaspoon sugar
- 1⁄2 teaspoon black pepper, freshly ground
- 1⁄4 teaspoon kosher salt
- 1 1⁄2 cups arugula, loosely packed
- 12 ounces flank steaks, grilled (Garlic-Rubbed Flank Steak With Chimichurri Sauce)
Directions
- Preheat oven to 400°F.
- Arrange bread cubes in a single layer on a baking sheet. Bake at 400 for 8 minutes or until toasted; cool.
- Combine tomato and next 6 ingredients (through garlic) in a large bowl. Combine vinegar, oil, sugar, black pepper, and salt. Add vinegar mixture to tomato mixture; toss well. Cover and let stand 1 hour.
- Add bread cubes, arugula, and Recipe #513152 to tomato mixture; toss gently to coat. Serve immediately.
- Serving size = 2 cups.
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