1. Garlic Croutons: Use garlic bread to make homemade croutons for this and many more summer salads. Preheat barbecue to medium-high heat (400˚F/200˚C). Cut garlic bread into ½-inch (1 cm) cubes. Arrange bread cubes, in an even layer, in a large foil pan. Place pan off to one side of barbecue and turn off the burners directly under the pan. Cook in closed barbecue, tossing occasionally, for 20 to 25 minutes or until croutons are golden brown and crispy all the way through. Let cool. Set aside 1 cup (250 mL) for this salad. (Let the remaining croutons cool for 2 to 4 hours before transferring to an airtight container to store for up to 1 week.) 2. Pat steak dry with paper towel. Sprinkle with ½ tsp (2 mL) of the salt and all the pepper. Barbecue over medium-high heat for 10 to 12 minutes, turning a least twice with tongs, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare at the least (or 160°F/71°C) for medium or 170°F/77°C) for well-done). Transfer steak to cutting board; let stand 5 minutes. 3. Meanwhile, combine shallot, vinegar, oil and remaining salt in a mini chopper; pulse until mixture is almost smooth. Set aside. 4. Pour half of the dressing over watercress in a large bowl; toss to coat. Arrange on serving plates; top each serving with onion and pear. Carve steak across the grain into thin slices. Top each serving with sliced steak, reserved croutons and goat cheese; drizzle each with remaining dressing.

Grilled Steak Salad with Garlic Croutons and Pear

Ingredients

Directions

Cuts Used in This Recipe

Flank Steak