Steak Panzanella

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 preheat oven to 400°f.
• 2 arrange bread cubes in a single layer on a baking sheet. bake at 400 for 8 minutes or until toasted; cool.
• 3 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.
• 4 add bread cubes, arugula, and garlic-rubbed flank steak with chimichurri sauce to tomato mixture; toss gently to coat. serve immediately.
• 5 serving size = 2 cups.