Charred Focaccia and Steak Salad

Name: Charred Focaccia and Steak Salad
Total time: 35 min
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

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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

Updated on July 31, 2020

Charred Focaccia and Steak Salad Recipe — 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.