Steak Salad with Sun-Dried Tomatoes, Artichokes, and Creamy Balsamic Dressing
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Steak Salad with Sun-Dried Tomatoes, Artichokes, and Creamy Balsamic Dressing

Source: americastestkitchen.com
Ingredients
Gather Your Ingredients 1 pound flank steak, halved lengthwise with grain, trimmed 1½ teaspoons plus ⅛ teaspoon table salt, divided ¾ teaspoon pepper, divided 6 tablespoons extra-virgin olive oil, divided 4 ounces ciabatta, torn into ¾-inch pieces (3 cups) 2 garlic cloves, minced, divided ⅓ cup mayonnaise 2 tablespoons balsamic vinegar 3 romaine lettuce hearts (18 ounces), cut into 1-inch pieces 1 cup marinated artichoke hearts, patted dry and chopped coarse ⅓ cup oil-packed sun-dried tomatoes, patted dry and chopped
Directions
1
Pat steaks dry with paper towels and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steaks and cook until well browned and registering 125 degrees (for medium-rare), 5 to 7 minutes per side. Transfer steaks to cutting board and tent with foil. Wipe skillet clean with paper towels.
2
Add 3 tablespoons oil to now-empty skillet. Add bread, half of garlic, and ⅛ teaspoon salt and cook over medium heat, stirring frequently, until golden brown, 3 to 6 minutes. Transfer croutons to plate.
3
Whisk mayonnaise, vinegar, and remaining ½ teaspoon salt, ½ teaspoon pepper, 2 tablespoons oil, and garlic together in large bowl. Slice steaks thin on bias against grain. Add lettuce, artichokes, and tomatoes to bowl with dressing and toss to coat. Divide salad evenly among 4 plates and top with croutons and steak. Serve.