1 flank steak (just under 2 pounds), trimmed

3/4 teaspoon sea salt

1/2 teaspoon coarsely ground pepper

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3 garlic cloves, minced


About 6 cups cubed (1-inch), day-old ciabatta bread

3 cups coarsely chopped tomato

1 cup coarsely chopped English cucumber

2/3 cup coarsely chopped fresh basil

2/3 cup finely sliced red onion

2/3 cup julienne-cut roasted red peppers (bottled, drained, patted dry)

2 tablespoons capers, drained

2 garlic cloves, minced

1/4 cup balsamic vinegar

4 teaspoons olive oil

1 teaspoon sugar

1/2 teaspoon coarse black pepper

2 cups loosely packed arugula, trimmed, coarsely chopped

For the beef, have it at room temperature. Prepare grill for medium-high cooking. Combine salt, pepper and garlic and rub evenly over steak. Place steak on grill, cover and cook 6 minutes. Turn steak over, cover and grill 4 minutes. Remove from grill, cover loosely and let stand about 5 minutes. Cut diagonally across the grain into thin slices. Serve at room temperature.

For the salad, heat oven to 400 degrees. Arrange bread cubes in a single layer on a baking sheet. Bake 8 minutes, until toasted. Cool.

In a large bowl, combine tomato, cucumber, basil, onion, red peppers, capers and garlic.

In another bowl, whisk together vinegar, oil, sugar and pepper. Add salt, if desired. Toss well, cover and let stand 1 hour.

To serve, add bread cubes, arugula and flank steak slices to tomato mixture. Toss gently to coat. Serve immediately. Makes 6 or more servings.