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Crunchy Crouton Steak And Arugula Salad

salads, beef - other

1/2 red wine marinated steak
2 bunches arugula
3 tablespoons wine vinegar
3 tablespoons extra-virgin olive oil
1/4 teaspoon (each) granulated sugar, salt and pepper
2 cups cherry tomatoes; halved
1/2 cup shaved Parmesan cheese; 2 ounces
----CROUTONS----
4 slices (1 inch) sourdough bread
2 tablespoons extra-virgin olive oil
2 cloves garlic; minced
1/4 teaspoon salt

CROUTONS: Cut bread into 1-inch cubes to make 4 cups. In bowl, toss together bread, oil, garlic and salt. Spread on large rimmed baking sheet; toast in 425°F oven, stirring once, for 10 minutes or until golden. Thinly slice steak across the grain on an angle; set aside. Trim stems from arugula; tear into bite-size pieces to make about 6 cups. In large bowl, whisk vinegar, oil, sugar, salt and pepper. Add arugula, tomatoes and croutons; toss to coat. Top with steak and Parmesan cheese.

Contributor: Canadian Living Magazine, July, 2001

Yield: 4 servings

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