1loafFrench Bread or Crusty Sourdough (day old preferred)torn into bite-size pieces
1Cucumberpeeled, sliced into half moons
1Orange Bell Peppercut into bite-size pieces
1Red Bell Peppercut into bite-size pieces
10Cherry Tomatoescut in half
1/4Small Red Onionthinly sliced
3tbspRed Wine Vinegar
1/3cupOlive Oil or Avocado Oil
In a small bowl, whisk together all the marinade ingredients (except the beef). Lightly score the beef on both sides and place in a shallow dish or large ziploc bag. Add the marinade to the dish/bag and let sit in the fridge (covered if using a dish) for 1 - 24 hours. Remove the beef from the fridge one hour prior to cooking.
Preheat oven to 350 degrees. Line a sheet pan with aluminum foil. Spread out the bread on the pan and drizzle with the olive oil. Season with garlic powder, onion powder, and salt. Bake for 15 minutes, remove from oven and let cool.
Combine all the veggies (except the basil) and the toasted bread in a large bowl. You can customize the veggies to whatever makes you happy!
Whisk together all the dressing ingredients and pour over the veggies/bread.
Turn on the broiler and place a cast iron skillet under for 30 minutes it to get it nice and hot. Quickly remove the skillet from the oven, carefully place the beef in the pan and put under the broiler for 5 minutes, flip the beef and broil for 5 more minutes. Remove the beef from the skillet and let rest on a cutting board for 5 minutes prior to slicing. Slice against the grain and add to the salad. Top with torn basil, serve and enjoy!
Variation: Skip the steak and make this a vegetarian side salad. Replace the steak with some grilled chicken.