Seared Steak Salad with Roasted Peppers and Arugula

Ingredients

• 3 tablespoons minced fresh basil
• 2 1/2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon honey
• 2 teaspoons minced fresh oregano
• 2 teaspoons prepared mustard
• 4 garlic cloves, minced and divided
• 2 cups drained bottled roasted red bell peppers, cut into strips
• 2 (8-ounce) beef tenderloin steaks (1 inch thick), trimmed
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Olive oil-flavored cooking spray
• 1 cup (1-inch) cubed French bread
• 1 (5-ounce) bag arugula or spinach

Preparation

1. 1. Preheat oven to 375°.
2. 2. Combine first 6 ingredients in a small bowl; stir in 2 minced garlic cloves. Add bell pepper strips; toss well, and set aside.
3. 3. Heat a medium nonstick skillet over medium-high heat. Sprinkle steaks evenly with salt and black pepper; coat steaks with cooking spray. Add steaks to pan; cook 6 minutes on each side or until medium-rare or desired degree of doneness. Remove from pan; let stand 10 minutes.
4. 4. While steaks stand, combine bread cubes and remaining minced garlic; toss well. Spread bread cubes in a single layer on a baking sheet coated with cooking spray. Bake at 375° for 8 minutes or until golden brown.
5. 5. While bread bakes, place about 1 1/2 cups arugula on each of 4 plates. Cut steaks diagonally across grain into thin slices. Remove bell pepper from bowl with a slotted spoon, reserving marinade. Divide steak and bell pepper evenly among salads. Drizzle reserved marinade evenly over each salad; top each salad with 1/4 cup croutons.