Food & Wine USA - (08)August 2020

42 AUGUST 2020

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Grilled carbs—think

focaccia, tortillas, or

flatbread—are a foolproof

way to layer smoky flavor

and extra heft into any

dinner salad.

Charred Focaccia and

Steak Salad

ACTIVE 30 MIN; TOTAL 35 MIN; SERVES 4

Focaccia is the ideal crouton for a dinner

salad; it’s tender yet sturdy enough to

stand up to bold ingredients like the steak

and Calabrian chile in this recipe.

1 (8-oz.) strip steak (about 1^1 / 2 inches

thick), trimmed

61 / 2 Tbsp. extra-virgin olive oil, divided,

plus more for grill grates

21 / 4 tsp. kosher salt, divided, plus more

to taste

1 tsp. black pepper, divided, plus

more to taste

8 oz. focaccia (preferably day-old),

split horizontally

31 / 2 Tbsp. white wine vinegar

1 to 2 Tbsp. finely chopped jarred

Calabrian chiles

2 cups watercress, roughly torn

2 cups baby arugula

1 medium heirloom tomato, cut into

11 / 2 -inch pieces (about 2 cups)

3 medium Persian cucumbers, cut

into^3 /^4 -inch pieces (about 1^1 /^2 cups)

1 cup thinly sliced red onion

1. Preheat grill to very high (about 550°F).
   Rub steak with^1 / 2 tablespoon oil; sprinkle
   with^1 / 2 teaspoon salt and^1 / 4 teaspoon
   black pepper. Place on oiled grates; grill,
   uncovered, to desired degree of done-
   ness, 4 to 5 minutes per side for medium-
   rare. Transfer steak to a cutting board; let
   rest 10 minutes. Slice against the grain.


2. While steak rests, brush focaccia
   pieces evenly with 1 tablespoon oil; sprin-
   kle with^1 / 2 teaspoon salt and^1 / 4 teaspoon
   black pepper. Grill, uncovered, turning
   often, until crisp and lightly charred all
   over, 4 to 6 minutes. Remove from grill; let
   cool slightly, about 5 minutes. Tear or cut
   into 1-inch pieces.


3. Whisk together vinegar, Calabrian
   chiles, remaining 5 tablespoons oil,
   remaining 1^1 / 4 teaspoons salt, and remain-
   ing^1 / 2 teaspoon black pepper in a small
   bowl. Place steak, watercress, arugula,
   tomato, cucumbers, and onion in a large
   bowl; add^1 / 2 cup dressing, and toss to
   coat. Add focaccia pieces; toss to com-
   bine. Let salad stand 5 minutes. Season
   with salt and pepper to taste. Transfer
   salad to a large serving bowl; drizzle with
   remaining dressing.
   MAKE AHEAD Focaccia croutons can be
   made 1 day ahead and stored in an
   airtight container at room temperature.
   WINE Savory, medium-bodied Tuscan red:
   2017 Banfi Centine Rosso