Quick Summertime Salad ROTD: Skirt Steak & Arugula Salad.

Its hot. Everywhere you go, you hear people either praising the fact they can shed their Winter clothes or complaining they their car doesn’t have an AC so therefore they are dying of heat stroke on the daily. With that being said, sometimes when it is hotter than one can imagine, you just cant help but not be hungry, even after working a long grueling day in the heat, but “ya still gotta eat or ya might die,” like my Mom used to say. And eating junk food just to fill the stomach is something we don’t condone in these parts. Enter today’s Recipe Of The Day: Skirt Steak & Arugula Salad, something that packs protein galore, more flavor than Flav and is healthier than just about anything you will find at the local drive-thru.

The great thing about this ROTD, is that it can be made ahead, packed up correctly and taken to work to enjoy while everyone else has to slide over to El Pollo Loco or Wendys.

Sit back relax and smile, your eating good today.

(click Read More for the entire recipe)

Ingredients

4 TBS Extra-Virgin Olive Oil, Plus More For Drizzling

2 Ciabatta Rolls, Cut Into Cubes (About 5 Cups)

1 Clove Garlic, Finely Chopped

Kosher Salt & Freshly Ground Pepper

½ Cup Sliced Radishes

2 Cups Cherry Tomatoes, Halved

½ Cup Fresh Basil Leaves, Chopped

2 TBS Capers, Plus 2 Tablespoons Brine From The Jar

1 ¼ lbs Skirt Steak

6 Cups Baby Arugula

Directions:

Heat 1TBS olive oil in a large nonstick skillet over medium-high heat.

Add the bread cubes and cook until crisp and slightly golden, turning as needed, about 5 minutes.

Add the garlic and ¼ tsp each salt and pepper and cook, tossing, until the garlic is slightly golden, about 30 seconds.

Transfer to a large bowl; wipe out the skillet.

Add the radishes, tomatoes, basil, capers and caper brine to the bowl and toss to combine.

Heat 1 TBS olive oil in the same skillet over medium-high heat.

Season the steak with salt and pepper, add to the pan and sear until browned on the bottom, about 5 minutes.

Turn and sear until browned on the other side, 3 to 5 more minutes.

Transfer the steak to a cutting board and let rest 5 minutes.

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.

Thinly slice the steak against the grain and divide among plates.

Serve with the salad.