Steak Panzanella

• 1/2 lb ciabatta, day-old and cut into 1 inch cubes (about 4 cups)
• 2 1/2 cups tomatoes, coarsely chopped (about 1 pound)
• 1 cup English cucumber, coarsely chopped
• 1/2 cup fresh basil, coarsely chopped
• 1/2 cup red onion, vertically sliced
• 1/2 cup bottled roasted red pepper, julienne-cut
• 1 1/2 tablespoons capers
• 1 garlic clove, minced
• 3 tablespoons sherry wine vinegar
• 1 tablespoon extra virgin olive oil
• 3/4 teaspoon sugar
• 1/2 teaspoon black pepper, freshly ground
• 1/4 teaspoon kosher salt
• 1 1/2 cups arugula, loosely packed
• 12 ounces flank steaks, grilled (Garlic-Rubbed Flank Steak With Chimichurri Sauce)

1. Preheat oven to 400u0b0F.
2. Arrange bread cubes in a single layer on a baking sheet. Bake at 400 for 8 minutes or until toasted; cool.
3. 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.
4. Add bread cubes, arugula, and Recipe #513152 to tomato mixture; toss gently to coat. Serve immediately.
5. Serving size = 2 cups.

tomatoes, english cucumber, fresh basil, red onion, red pepper, capers, garlic, sherry wine vinegar, extra virgin olive oil, sugar, black pepper, kosher salt, arugula, flank

Taken from www.food.com/recipe/steak-panzanella-513153 (may not work)