This salad is even better at room temperature once the bread has absorbed some of the dressing. Swap the steak for chicken or shrimp, or omit for a side salad.
1 pound flank steak, trimmed
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 cups baby arugula
1/2 cup thinly sliced red onion
1/2 cup thinly sliced fresh basil
1 pound multicolored heirloom tomatoes, cut into wedges
1 medium cucumber, halved lengthwise and sliced
3 ounces whole-wheat French bread baguette, cubed and toasted
Est. added sugars 1g
How to Make It
Preheat grill to medium-high heat.
Coat grill rack with cooking spray. Sprinkle steak evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steak to grill; cook 3 to 4 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices.
Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, oil, and vinegar in a large bowl. Add arugula, onion, basil, tomatoes, and cucumber; toss. Add steak and bread cubes; toss. Let stand 10 minutes.