Charred focaccia and steak salad

Indulge in the robust flavors of charred focaccia paired with juicy, seasoned steak in this exquisite salad that will tantalize your taste buds.

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
• 230g 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

Instructions:

1. Heat up the grill until it reaches a very high temperature, around 550°F. Coat the steak with 1/2 tablespoon of oil; season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Put the steak on the greased grates; grill without covering it, cooking for 4 to 5 minutes on each side for a medium-rare level. Move the steak to a cutting board; allow it to sit undisturbed for 10 minutes. Carve the steak by slicing it against the direction of the fibers.
2. While the steak is resting, evenly spread 1 tablespoon of oil on the focaccia pieces; sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Grill without covering, flipping regularly, until they become crunchy and lightly charred all over, which usually takes 4 to 6 minutes. Take them off the grill; let them cool down a bit, around 5 minutes. Tear or cut them into 1-inch pieces.
3. Mix vinegar, Calabrian chiles, the rest of the 5 tablespoons of oil, the remaining 11/4 teaspoons of salt, and the remaining 1/2 teaspoon of black pepper in a small bowl. In a big bowl, combine the steak, watercress, arugula, tomato, cucumbers, and onion; pour in 1/2 cup of the dressing, and mix well. Add the focaccia pieces; mix everything together. Allow the salad to rest for 5 minutes. Adjust the seasoning with salt and pepper as needed. Transfer the salad to a large serving bowl; drizzle the remaining dressing on top.

Summary:

• Calories: 1965 kcal
• Fat: 142 g
• Protein: 66 g
• Carbs: 111 g
• Potassium: 2091 mg
• Magnesium: 174 mg