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

Leftover steak adds substance to classic Italian bread salad. Toss vegetables with vinaigrette, and let stand at room temperature to draw out flavorful juices. With bread, vegetables, and meat, this dish doesn't need any accompaniments other than a glass of wine (try pinot noir).

Diane Morgan
Recipe by Cooking Light August 2008

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Recipe Summary

Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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

  • 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.

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

Nutrition Facts

387 calories; calories from fat 28%; fat 11.9g; saturated fat 3.1g; mono fat 6.6g; poly fat 1.1g; protein 30.8g; carbohydrates 40.3g; fiber 3.5g; cholesterol 37mg; iron 4.3mg; sodium 890mg; calcium 63mg.
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