Follow these steps for perfect results
Cooking spray
for grill
Flank steak
trimmed
Kosher salt
divided
Freshly ground black pepper
divided
Extra-virgin olive oil
Red wine vinegar
Baby arugula
Red onion
thinly sliced
Fresh basil
thinly sliced
Heirloom tomatoes
cut into wedges
Cucumber
halved lengthwise and sliced
Whole-wheat French bread baguette
cubed and toasted
Preheat grill to medium-high heat.
Coat grill rack with cooking spray.
Season flank steak with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
Grill steak for 3-4 minutes per side, until desired doneness.
Let steak rest for 5 minutes.
Slice steak thinly against the grain.
In a large bowl, whisk together the remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, olive oil, and red wine vinegar.
Add arugula, red onion, basil, tomatoes, and cucumber to the bowl.
Toss to combine.
Add sliced steak and toasted bread cubes to the salad.
Toss gently.
Let the salad stand for 10 minutes before serving to allow the flavors to meld.
Expert advice for the best results
Marinate the flank steak for extra flavor.
Use a variety of colorful heirloom tomatoes for visual appeal.
Add a sprinkle of Parmesan cheese for added richness.
Everything you need to know before you start
15 minutes
The dressing can be made ahead of time.
Arrange the salad on a large platter or individual plates. Drizzle with any remaining dressing.
Serve with grilled bread or crostini.
Pair with a light vinaigrette.
Pairs well with the steak and tomatoes.
Discover the story behind this recipe
A modern take on a classic Italian bread salad.
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