Steak Salad with Tuscan Herb EVOO (Tuscan Herb EVOO)
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Author:
The Old World Olive Co
Ingredients
- 7 Tbsp. OWOC Tuscan Herb EVOO
- 2 Tbsp. OWOC Sicilian Lemon Balsamic Vinegar
- 2 day-old French rolls, cut into 1″ square cubes
- 2 cloves garlic, minced
- 1 Tbsp. chopped fresh parsley leaves
- 1 Tbsp. chopped fresh oregano
- 2 tsp. salt
- 1 tsp. coarsely ground black pepper
- 4 cups fresh spinach leaves, torn into bite-size pieces
- 1 (6 oz.) jar marinated artichoke hearts, chopped
- ½ small red onion, peeled and thinly sliced
- ½ cup sliced black olives
- 4 boneless strip steaks (1″ thick)
- ½ cup grated Parmesan cheese
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Directions
- Preheat oven to 350° F.
- Toss bread cubes in EVOO and arrange in a single layer on a rimmed cookie sheet.
- Bake, stirring occasionally until golden brown, about 12-15 minutes.
- Set aside to cool.
- In large bowl, whisk together 6 Tbsp. EVOO, balsamic, garlic, parsley, oregano, salt and coarsely ground black pepper until blended.
- Add spinach, artichoke hearts, onion, olives and bread cubes; toss.
- Divide salad between four plates.
- Heat the remaining 1 Tbsp. EVOO in large skillet over medium-high heat.
- Add steaks and cook for five minutes. (Do not move steaks so that a crust will form on bottom of steaks.)
- Using tongs, turn steaks over.
- Reduce heat to medium, continue to cook for five minutes more.
- After resting, cut steaks crosswise into thin strips.
- Place evenly on plates. Drizzle with remaining pan juices.
- Sprinkle with Parmesan cheese and serve immediately.
