Recipes Salads Charred Focaccia and Steak Salad Be the first to rate & review! 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. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on July 31, 2020 Print Rate It Share Share Tweet Pin Email Photo: Eric Wolfinger Active Time: 30 mins Total Time: 35 mins Yield: 4 Ingredients 1 (8-ounce) strip steak (about 1 1/2 inches thick), trimmed 6 1/2 tablespoons extra-virgin olive oil, divided, plus more for grill grates 2 1/4 teaspoons kosher salt, divided, plus more to taste 1 teaspoon black pepper, divided, plus more to taste 8 ounces focaccia (preferably day-old), split horizontally 3 1/2 tablespoons white wine vinegar 1 to 2 tablespoons 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 Directions 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 doneness, 4 to 5 minutes per side for medium-rare. Transfer steak to a cutting board; let rest 10 minutes. Slice against the grain. While steak rests, brush focaccia pieces evenly with 1 tablespoon oil; sprinkle 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. Whisk together vinegar, Calabrian chiles, remaining 5 tablespoons oil, remaining 11/4 teaspoons salt, and remaining 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 combine. 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. Suggested Pairing Savory, medium-bodied Tuscan red. Rate it Print