day-old French rolls
cut into 1″ square cubes, 6″ long
Tuscan Herb Olive Oil
Sicilian Lemon White Balsamic Vinegar
chopped fresh parsley leaves
chipped fresh oregano
coarse grind black pepper
fresh spinach leaves
torn into bite-size pieces
jar marinated artichoke hearts
chopped, 6 ounce
small red onion
peeled and thinly sliced
sliced black olives
boneless strip steaks
grated Parmesan cheese
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.
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.