Categories: Salad

Ingredients

• 5 oz. sourdough bread, cut into 1-inch cubes
• Cooking spray
• 1 1/2 tsp ground cumin, divided
• 8 oz. flank steak
• 1/2 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 1/4 cup olive oil, divided
• 1 lb. pkg. multicolored mini bell peppers, cut into strips
• 1 large yellow onion, cut into 1/3-inch slices
• 1 1/2 tbsp. fresh lime juice
• 1 tsp honey
• 1/2 tsp ancho chile powder
• 1/2 cup refrigerated pico de gallo
• 2 oz. baby arugula

Directions

1. Preheat oven to 375.

2. Arrange bread in a single layer on a baking sheet; coat with cooking spray. Sprinkle with 1/2 tsp cumin. Bake at 375 for 18-20 minutes or until toasted, stirring once after 10 minutes.

3. Heat a large cast-iron skillet over medium-high. Coat pan with cooking spray. Sprinkle steak with salt and pepper. Add steak to pan; cook 4 minutes on each side for medium-rare. Place steak on a cutting board; let stand 10 minutes. Cut into 1-inch pieces.

4. Heat 1 tbsp. olive oil in a medium skillet over medium-high. Add remaining 1 tsp cumin, salt, bell peppers and onion; cook 8 minutes, stirring occasionally.

5. Combine salt, pepper, remaining 3 tbsp. olive oil, lime juice, honey, and chile powder in a large bowl, stirring with a whisk. Add break, steak, bell pepper mixture, pico de gallo and arugula; toss to coat.

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