2 (6″ long) day-old French rolls, cut into 1″ square cubes
7 T. Olive Gourmet Tuscan Herb Extra Virgin Olive Oil (divided)
2 T. Olive Gourmet Sicilian Lemon White Balsamic Vinegar
2 cloves garlic, minced
1 T. chopped fresh parsley leaves
1 T. chopped fresh oregano
2 t. salt
1 t. coarse grind black pepper
4 C. fresh spinach leaves, torn
1 (6 ounce) jar marinated artichoke hearts, chopped
1/2 small red onion, thinly sliced
1/2 cup sliced black olives
4 boneless strip steaks (1″ thick)
1/2 cup grated Parmesan cheese
Preheat oven to 350◦. Spread bread cubes in single layer on a rimmed cookie sheet. Bake, stirring occasionally, until golden brown and crisped, about 12-15 minutes. Set aside to cool. In a large mixing bowl, whisk together 6 tablespoons Tuscan Herb olive oil, Sicilian Lemon White Balsamic Vinegar, garlic, parsley, oregano, salt and pepper until evenly blended. Add spinach, artichoke hearts, onion, olives and bread cubes. Toss gently. Divide salad evenly on 4 serving plates.
*Heat the remaining 1 tablespoon oil in a large non-stick skillet over medium-high heat until hot but not smoking. Add steaks and cook for 5 minutes. Do not move steaks during that time (so that a crust will form on bottom of steaks). Using tongs, turn steaks over. Reduce heat to medium and continue to cook for 5 minutes more. Cut each steak crosswise into thin strips. Place evenly atop salad on plates. Drizzle with any remaining pan juices. Sprinkle with Parmesan cheese and serve immediately.
*Keep the kitchen cool--brush the steaks with Tuscan Herb EVOO and grill!