Rating: 4 stars
1 Ratings
  • 1 star values: 0
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  • 4 star values: 1
  • 5 star values: 0

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.

David Bonom
Recipe by Cooking Light June 2016

Gallery

Credit: Erin Kunkel Styling: Chelsea Zimmer

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4 (serving size: about 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

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  • 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.

Nutrition Facts

349 calories; fat 17.2g; saturated fat 3.9g; mono fat 9.7g; poly fat 1.6g; protein 29g; carbohydrates 20g; fiber 3g; cholesterol 70mg; iron 3mg; sodium 422mg; calcium 85mg; sugars 5g; added sugar 1g.
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