Grilled Skirt Steak With Barbecued Bread Salad From 'The Big-Flavor Grill'

• 1 baguette, lightly toasted and cut lengthwise into medium dice (about 6 cups, but no need to be precise about it)
• 1/2 cup your favorite barbecue sauce
• 2/3 cup extra-virgin olive oil
• 2/3 cup balsamic vinegar
• 2 tablespoons roughly chopped garlic
• 3 teaspoons dried red pepper flakes
• 1 cup roughly chopped parsley
• Kosher salt and freshly cracked black pepper to taste
• 21/2 pounds skirt steak, cut into 4 to 6 pieces
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 tablespoon coriander
• 2 tablespoons freshly cracked black pepper
• Kosher salt to taste
• 1/4 cup olive oil

1. Build a two-level fire in your grill, which means you put all the coals on one side of the grill and leave the other side free of coals. When the flames have died down, all the coals are covered with gray ash, and the temperature is hot (you can hold your hand 6 inches above the grill for only 2 to 3 seconds), you're ready to cook.
2. While the fire heats up, combine the salad ingredients in a large bowl and toss well.
3. In a small bowl, combine the spices and salt to taste and mix well. Rub the steaks all over with the oil and then with the rub, pressing gently to be sure it adheres.
4. Put the steaks on the grill directly over the coals, and cook until done to your liking, about 4 to 6 minutes per side for medium rare. to check for doneness, cut into the thickest steak and peek to see if the meat is slightly less done than you want it to be when you eat it.
5. Transfer the steaks to a cutting board, tent them loosely with foil, and let them rest for 5 minutes or so.
6. When the steaks come off the grill and have rested, slice them on the bias against the grain. Pour the juice into the bread salad, then put the bread salad onto a platter or individual plates and top with the sliced steak.

baguette, your favorite barbecue sauce, extravirgin olive oil, balsamic vinegar, garlic, red pepper, parsley, kosher salt, skirt steak, ground cumin, paprika, coriander, freshly cracked black pepper, kosher salt, olive oil

Taken from www.seriouseats.com/recipes/2014/09/grilled-skirt-steak-with-barbecued-bread-salad-recipe-from-the-big-flavor-grill.html (may not work)