Hands-on Time
45 Mins
Total Time
45 Mins
Yield
Serves 4 (serving size: about 1 2/3 cups salad and 1/3 cup carrot mixture)
Photo: Kenji Toma; Food Styling: Karen Evans; Prop Styling: Michele Faro

How to Make It

Step 1

Preheat grill to medium-high heat.

Step 2

Combine first 3 ingredients in a medium bowl, stirring with a whisk until sugar dissolves. Add onion, carrot, and radishes; toss well. Let stand 30 minutes; drain.

Step 3

Combine olive oil, garlic, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl, stirring with a whisk. Stir in tomatoes; set aside.

Step 4

Lightly coat the bread with cooking spray. Place bread on grill rack, and grill for 3 minutes on each side or until crisp. Sprinkle the steak evenly with paprika, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. Place on grill rack coated with cooking spray, and grill for 3 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut steak across the grain into thin slices. Cut each slice in half.

Step 5

Cut the bread into (1-inch) cubes. Add bread, greens, steak, and basil to tomato mixture; toss well. Top with carrot mixture.

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