Categories: Salad
Ingredients
- 5 oz. sourdough bread, cut into 1-inch cubes
- Cooking spray
- 1 1/2 tsp ground cumin, divided
- 8 oz. flank steak
- 1/2 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- 1/4 cup olive oil, divided
- 1 lb. pkg. multicolored mini bell peppers, cut into strips
- 1 large yellow onion, cut into 1/3-inch slices
- 1 1/2 tbsp. fresh lime juice
- 1 tsp honey
- 1/2 tsp ancho chile powder
- 1/2 cup refrigerated pico de gallo
- 2 oz. baby arugula
Directions
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Preheat oven to 375.
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Arrange bread in a single layer on a baking sheet; coat with cooking spray. Sprinkle with 1/2 tsp cumin. Bake at 375 for 18-20 minutes or until toasted, stirring once after 10 minutes.
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Heat a large cast-iron skillet over medium-high. Coat pan with cooking spray. Sprinkle steak with salt and pepper. Add steak to pan; cook 4 minutes on each side for medium-rare. Place steak on a cutting board; let stand 10 minutes. Cut into 1-inch pieces.
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Heat 1 tbsp. olive oil in a medium skillet over medium-high. Add remaining 1 tsp cumin, salt, bell peppers and onion; cook 8 minutes, stirring occasionally.
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Combine salt, pepper, remaining 3 tbsp. olive oil, lime juice, honey, and chile powder in a large bowl, stirring with a whisk. Add break, steak, bell pepper mixture, pico de gallo and arugula; toss to coat.