1 tbsp canola oil
1 pound sirloin steak (about 1 inch thick)
1.5 tsp salt
1/2 tsp pepper
1 seedless cucumber, quartered lengthwise and sliced
1/2 cup sliced carrots
1/2 cup sliced radishes
1/2 cup torn fresh basil
1/4 cup torn or chopped fresh parsley
1/2 head torn romaine (or arugula)
1/4 cup red wine vinegar
1/3 cup EVOO
- Preheat oven to 350*. Place torn bread on a baking sheet and toast for 8-10 minutes. (Leave oven on.)
- Heat canola oil in medium skillet. Sprinkle both sides of steak with 1 tsp salt and pepper. Add steak to skillet; cook 3 minutes on each side. Bake for 7 minutes or until desired doneness. Let stand on cutting board for 5 minutes before slicing.
- In large bowl combine bread, steak, cucumber, carrots, radishes, basil, parsley and romaine.
- In small bowl, whisk together vinegar and EVOO. Sprinkle with remaining 1/2 tsp salt. Drizzle over salad. Let stand 5 minutes before serving.