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Ingredients
- 2 day-old French rolls cut into 1" square cubes, 6" long
- 7 tablespoons Tuscan Herb Olive Oil
- 2 tablespoons Sicilian Lemon White Balsamic Vinegar
- 2 cloves garlic minced
- 1 tablespoon chopped fresh parsley leaves
- 1 tablespoon chipped fresh oregano
- 2 teaspoons salt
- 1 teaspoon coarse grind black pepper
- 4 cups fresh spinach leaves torn into bite-size pieces
- 1 jar marinated artichoke hearts chopped, 6 ounce
- 1/2 small red onion peeled and thinly sliced
- 1/2 cup sliced black olives
- 4 boneless strip steaks 1" thick
- 1/2 cup grated Parmesan cheese
Ingredients
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Instructions
- Preheat oven to 350F.
- Spread bread cubes in single layer on a rimmed cookie sheet.
- Bake, stirring occasionally, until golden brown and crisped, about 12-15 minutes.
- Set aside to cool.
- In a large mixing bowl, whisk together 6 tablespoons olive oil, vinegar, garlic, parsley, oregano, salt and pepper until evenly blended.
- Add spinach, artichoke hearts, onion, olives and bread cubes.
- Toss gently.
- Divide salad evenly on 4 serving plates.
- Heat the remaining 1 tablespoon oil in a large non-stick skillet over medium-high heat until hot but not smoking.
- Add steaks and cook for 5 minutes.
- Do not move steaks during that time (so that a crust will form on bottom of steaks).
- Using tongs, turn steaks over.
- Reduce heat to medium and continue to cook for 5 minutes more.
- Cut each steak crosswise into thin strips.
- Place evenly atop salad on plates.
- Drizzle with any remaining pan juices.
- Sprinkle with Parmesan cheese and serve immediately.
- Serves 4