Steak Panzanella

Name: Steak Panzanella
Ingredients: 1/2 pound day-old ciabatta bread, cut into 1-inch cubes (about 4 cups); 2 1/2 cups coarsely chopped tomato (about 1 pound); 1 cup coarsely chopped English cucumber; 1/2 cup coarsely chopped fresh basil; 1/2 cup vertically sliced red onion; 1/2 cup julienne-cut bottled roasted red bell peppers; 1 1/2 tablespoons capers; 1 garlic clove, minced; 3 tablespoons sherry vinegar; 1 tablespoon extravirgin olive oil; 3/4 teaspoon sugar; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon kosher salt; 1 1/2 cups loosely packed arugula

14 ingredients

4 steps

Ingredients

1/2 pound day-old ciabatta bread, cut into 1-inch cubes (about 4 cups)
2 1/2 cups coarsely chopped tomato (about 1 pound)
1 cup coarsely chopped English cucumber
1/2 cup coarsely chopped fresh basil
1/2 cup vertically sliced red onion
1/2 cup julienne-cut bottled roasted red bell peppers
1 1/2 tablespoons capers
1 garlic clove, minced
3 tablespoons sherry vinegar
1 tablespoon extravirgin olive oil
3/4 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 1/2 cups loosely packed arugula

Directions

1

Preheat oven to 400°.
2

Arrange bread cubes in a single layer on a baking sheet. Bake at 400° for 8 minutes or until toasted; cool.
3

Combine tomato and next 6 ingredients (through garlic) in a large bowl. Combine vinegar, oil, sugar, black pepper, and salt. Add vinegar mixture to tomato mixture; toss well. Cover and let stand 1 hour.
4

Add bread cubes, arugula, and Garlic-Rubbed Flank Steak to tomato mixture; toss gently to coat. Serve immediately.