Directions for: Crunchy Crouton Steak and Arugula Salad
Ingredients
Croutons4 slices (1 inch thick) sourdough bread
2 Tbsp extra virgin olive oil
2 cloves garlic, minced
tsp salt
Red Wine Marinated Steakcup red wine
2 Tbsp chopped fresh thyme
2 Tbsp olive oil
3 cloves garlic, smashed
tsp salt
tsp pepper
1 2 lb(s) inside round marinating steak, about an inch thick
Crunchy Crouton Steak and Arugred wine marinated steak, (see preceding recipe)
2 bunches arugula
3 Tbsp wine vinegar
3 Tbsp extra virgin olive oil
tsp granulated sugar
tsp salt
tsp pepper
2 cup cherry tomato, halved
cup shaved parmesan cheese
Directions
Croutons1. Cut bread into 1-inch (2.5 cm) cubes to make 4 cups (1 L). in bowl, toss together bread, oil, garlic and salt. Spread on large rimmed baking sheet; toast in 425F (220C) oven, stirring once, for 10 minutes or until golden.
Red Wine Marinated Steak1. in large shallow glass dish, combine wine, thyme, oil, garlic, salt and pepper. Add steak and turn to coat. Cover and marinate in refrigerator for 8 hours, turning occasionally. (Make-ahead: Refrigerate for up to 24 hours.)
2. Reserving marinade, place steak on greased grill over high heat; brush with enough marinade to coat, discarding remaining marinade. Close lid and cook for 6 to 7 minutes per side or until medium-rare. Transfer to cutting board and tent with foil; let stand for 5 minutes.
3. Cut steak in half and refrigerate one of the halves until chilled; wrap and refrigerate for up to 2 days. Thinly slice remaining half across the grain on an angle.
Crunchy Crouton Steak and Arug1. Thinly slice steak across the grain on an angle; set aside. Trim stems from arugula; tear into bite-size pieces to make about 6 cups (1.5 L). in large bowl, whisk vinegar, oil, sugar, salt and pepper. Add arugula, tomatoes and croutons; toss to coat. Top with steak and Parmesan cheese.
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