· Cooking spray· 1 pound flank steak, trimmed· 1/2 teaspoon kosher salt, divided· 1/2 teaspoon freshly ground black pepper, divided· 3 tablespoons extra-virgin olive oil· 2 tablespoons red wine vinegar· 2 cups baby arugula· 1/2 cup thinly sliced red onion· 1/2 cup thinly sliced fresh basil· 1 pound multicolored heirloom tomatoes, cut into wedges· 1 medium cucumber, halved lengthwise and sliced· 3 ounces whole-wheat French bread baguette, cubed and toasted
Step 1Preheat grill to medium-high heat. Coat grill rack with cooking spray. Sprinkle steak evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steak to grill; cook 3 to 4 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes. Cut across the grain into thin slices. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, oil, and vinegar in a large bowl. Add arugula, onion, basil, tomatoes, and cucumber; toss. Add steak and bread cubes; toss. Let stand 10 minutes.