ACTIVE: 30 min/TOTAL: 30 min/ SERVES: 4

4 tbsp extra-virgin olive oil, plus more for drizzling

2 ciabatta rolls, cut into cubes ( about 5 cups)

1 clove garlic, finely chopped

Kosher salt and freshly ground 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 pounds skirt steak

6 cups baby arugula

  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 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 the pan and sear until browned on the bottom, about 5 minutes. 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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