| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 4 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 ciabatta rolls, cut into cubes (about 5 cups)
- 1 clove garlic, finely chopped
- Kosher salt and freshly ground pepper
- 1/2 cup sliced radishes
- 2 cups cherry tomatoes, halved
- 1/2 cup fresh basil leaves, chopped
- 2 tablespoons capers, plus 2 tablespoons brine from the jar
- 1 1/4 pounds skirt steak
- 6 cups baby arugula
Instructions
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the bread cubes and cook until crisp and slightly golden, turning as needed, about 5 minutes. Add the garlic and 1/4 teaspoon each salt and pepper and cook, tossing, until the garlic is slightly golden, about 30 seconds. Transfer to a large bowl; wipe out the skillet. Add the radishes, tomatoes, basil, capers and caper brine to the bowl and toss to combine.
- Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Season the steak with salt and pepper, add to the pan and sear until browned on the bottom, about 5 minutes. Turn and sear until browned on the other side, 3 to 5 more minutes. Transfer the steak to a cutting board and let rest 5 minutes.
- Add the arugula and the remaining 2 tablespoons olive oil to the bowl with the salad and toss to coat; season with salt and pepper. Thinly slice the steak against the grain and divide among plates. Serve with the salad.
Nutrition Facts
| Calories | 559 |
| Total Fat | 30 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 84 milligrams |
| Sodium | 700 milligrams |
| Carbohydrates | 27 grams |
| Dietary Fiber | 3 grams |
| Protein | 43 grams |
Reviews
Inexpensive, very flavorful dinner. Keep this one on your list.
I was a bit nervous that the salad would not have much taste but I’m glad I followed the recipe! The brine of the capers plus the EVOO and the homemade croutons were delicious with the steak. I too sauteed the tomatoes in garlic/olive oil. Served it with Zea grits. Delicious dinner!
Very flavorful and easy! I omitted the radishes and used flank steak and it still worked out very well.
This recipe is restaurant worthy. Very easy to make with things in your pantry. I followed the recipe exactly and what resulted was a great meal. This is full of flavor for the limited amount of ingrediants. I will be making this again.
This was delicious in its simplicity. Loved the radishes in the salad.
Yumm!!! It was so easy to make and full of flavor. I didn’t have fresh basil so i had to use dried basil. I did one thing different I cook the tomatoes on the pan for about 1 minute with olive oil, salt. pepper , and dried basil to bring both the tomatoes and basil to the next level…so it ended up being a warm salad. It was a big hit my husband hates tomatoes but he ate this salad right up tomatoes and all. thanks food network.
Loved this very simple easy recipe. With few ingredients, it is a cinch to throw together and the flavors really stand out with being masked with heavy spices or dressings. I was lucky to find a basket of mini heirloom tomatoes at the store which added some colors to the dish. Originally, I mistook the ciabatta croutons for fingerling potatoes then decided to just go with the fingerling potatoes slices in the salad in loo of the croutons. This took away from the texture and crunch but the flavors blended nicely and it added some more substance to the salad. I also omitted the olive oil except for sauteing the garlic initially. A great summer night recipe.
Very good recipe! Not a big salad eater, but the flavors in this one work quite well together. Only alteration I made was to not use as much olive oil.