Categories: Salad

Ingredients

• 2 cups grape tomatoes (1/2 cup whole, 1 1/2 cups halved)
• 1/2 small red onion (1/2 cut into chunks, 1/2 thinly sliced)
• 1/4 cup fresh basil
• 3 tbsp. red wine vinegar
• Kosher salt and black pepper
• 6 tbsp. olive oil
• 1 1/4 lbs. flank steak, halved lengthwise
• 3 cups torn Italian bread
• 2 tbsp. grated Parmesan, plus shaved Parmesan for topping
• 3 heads endive, cut into 1/2-inch pieces
• 1 head radicchio, torn
• 1 romaine lettuce heart, torn

Directions

1. Preheat the oven to 425. Combine the whole grape tomatoes, red onion chunks, basil and vinegar in a blender. Add 1/2 tsp salt and black pepper and blend until almost smooth. Add 1/4 cup olive oil and puree until smooth. Remove 2 tbsp. of the dressing to a small bowl.

2. Place each steak half between 2 pieces of plastic wrap and pound on both sides with the flat side of a meat mallet until 3/4 inch thick. Season with salt and pepper and brush with the reserved 2 tbsp. dressing. Heat a large skillet over medium-high heat and add 1 tbsp. olive oil. Add the steak and sear until well browned, 3 to 4 minutes per side for medium rare. Transfer to a cutting board to rest.

3. Meanwhile, toss the bread chunks with the remaining 1 tbsp. olive oil on a baking sheet. Bake, tossing once, until golden, until golden, 10 to 12 minutes. Immediately toss with the grated Parmesan; season with salt and pepper.

4. Combine the endive, radicchio, romaine, halved grape tomatoes, sliced red onion and croutons in a large bowl; drizzle with the dressing and toss. Divide among plates and top with shaved Parmesan. Thinly slice the steak and add to the salads.

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