Skirt Steak With Arugula Salad

• 4 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 ciabatta rolls, cut into cubes (about 5 cups)
• 1 clove garlic, finely chopped
• Kosher salt and freshly ground pepper
• 1/2 cup sliced radishes
• 2 cups cherry tomatoes, halved
• 1/2 cup fresh basil leaves, chopped
• 2 tablespoons capers, plus 2 tablespoons brine from the jar
• 1 1/4 pounds skirt steak
• 6 cups baby arugula

1. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
2. Add the bread cubes and cook until crisp and slightly golden, turning as needed, about 5 minutes.
3. Add the garlic and 1/4 teaspoon each salt and pepper and cook, tossing, until the garlic is slightly golden, about 30 seconds.
4. Transfer to a large bowl; wipe out the skillet.
5. Add the radishes, tomatoes, basil, capers and caper brine to the bowl and toss to combine.
6. Heat 1 tablespoon olive oil in the same skillet over medium-high heat.
7. Season the steak with salt and pepper, add to the pan and sear until browned on the bottom, about 5 minutes.
8. Turn and sear until browned on the other side, 3 to 5 more minutes.
9. Transfer the steak to a cutting board and let rest 5 minutes.
10. Add the arugula and the remaining 2 tablespoons olive oil to the bowl with the salad and toss to coat; season with salt and pepper.
11. Thinly slice the steak against the grain and divide among plates.
12. Serve with the salad.
13. Per serving: Calories 559; Fat 30 g (Saturated 8 g); Cholesterol 84 mg; Sodium 700 mg; Carbohydrate 27 g; Fiber 3 g; Protein 43 g
14. Photograph by Antonis Achilleos

extravirgin olive oil, ciabatta rolls, clove garlic, kosher salt, radishes, cherry tomatoes, fresh basil, capers, skirt steak, baby arugula

Taken from www.foodnetwork.com/recipes/food-network-kitchens/skirt-steak-with-arugula-salad-recipe.html (may not work)