Categories: Salad

Ingredients

• For the vinaigrette:
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• For the salad:
• 1 (10-ounce) loaf bread
• 1/2 medium red onion, thinly sliced
• 12 ounces flank steak
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 2 pounds tomatoes
• 1 medium English cucumber
• 2 ounces arugula
• 1/2 cup thinly shaved Parmesan cheese

Directions

1. Make the vinaigrette: Place all the ingredients in a small bowl and whisk until emulsified.

2. Make the salad: Arrange a rack in the middle of the oven and heat to 300°F.

3. Cut or tear the bread into rough 1-inch cubes (about 8 cups total). Place the bread cubes in an even layer on a rimmed baking sheet. Bake until hardened on the outside but still slightly soft in the middle, stirring halfway through and rotating the baking sheet, 20 to 25 minutes total. Cool completely on the baking sheet.

4. Place the onion in a large bowl, add 2 tablespoons of the dressing, and toss to combine; set aside while you make the rest of the salad.

5. Heat a 10-inch cast iron skillet over high heat until smoking a bit (it may take up to 10 minutes). Meanwhile, liberally season the steak with the salt and pepper on both sides.

6. Add the steak to the skillet and sear for 7 minutes per side for medium-rare, or about 9 minutes per side for medium. Transfer the steak to a cutting board.

7. Cut the tomatoes and cucumber into large bite-sized pieces and add to the bowl with the onions. Add the arugula, bread cubes, and 1/2 cup of vinaigrette and toss to combine.

8. Slice the steak across the grain. Add the steak and Parmesan to the salad, and toss to combine. This salad is best when served the day it’s made.

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