Categories: Salad

Ingredients

• 4 tbsp olive oil
• 2 ciabatta rolls, cut into cubes
• 1 garlic clove, finely chopped
• Kosher salt and pepper
• 1/2 cup sliced radishes
• 2 cups cherry tomatoes, halved
• 1/2 cup fresh basil leaves, chopped
• 2 tbsp capers, plus 2 tbsp brine from the jar
• 1 1/4 lbs skirt steak
• 6 cups baby arugula

Directions

1. Heat 1 tbsp 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 tsp 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.

2. Heat 1 tbsp 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, 3-5 minutes more. Transfer the steak to a cutting board and let rest 5 minutes.

3. Add the arugula and the remaining 2 tbsp 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.

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