![Charred Focaccia and Steak Salad Recipe](https://cdn.statically.io/img/www.foodandwine.com/thmb/xQiy4iDfVyRodFVx2r_JOGE98Nk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/charred-focaccia-and-steak-salad-FT-RECIPE0820-72a9799b515f41eab0a1b12e2b6def22.jpg)
Ingredients
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1 (8-ounce) strip steak (about 1 1/2 inches thick), trimmed
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6 1/2 tablespoons extra-virgin olive oil, divided, plus more for grill grates
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2 1/4 teaspoons kosher salt, divided, plus more to taste
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1 teaspoon black pepper, divided, plus more to taste
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8 ounces focaccia (preferably day-old), split horizontally
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3 1/2 tablespoons white wine vinegar
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1 to 2 tablespoons finely chopped jarred Calabrian chiles
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2 cups watercress, roughly torn
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2 cups baby arugula
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1 medium heirloom tomato, cut into 11/2-inch pieces (about 2 cups)
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3 medium Persian cucumbers, cut into 3/4-inch pieces (about 1 1/2 cups)
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1 cup thinly sliced red onion
Directions
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Preheat grill to very high (about 550°F). Rub steak with 1/2 tablespoon oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place on oiled grates; grill, uncovered, to desired degree of doneness, 4 to 5 minutes per side for medium-rare. Transfer steak to a cutting board; let rest 10 minutes. Slice against the grain.
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While steak rests, brush focaccia pieces evenly with 1 tablespoon oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Grill, uncovered, turning often, until crisp and lightly charred all over, 4 to 6 minutes. Remove from grill; let cool slightly, about 5 minutes. Tear or cut into 1-inch pieces.
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Whisk together vinegar, Calabrian chiles, remaining 5 tablespoons oil, remaining 11/4 teaspoons salt, and remaining 1/2 teaspoon black pepper in a small bowl. Place steak, watercress, arugula, tomato, cucumbers, and onion in a large bowl; add 1/2 cup dressing, and toss to coat. Add focaccia pieces; toss to combine. Let salad stand 5 minutes. Season with salt and pepper to taste. Transfer salad to a large serving bowl; drizzle with remaining dressing.
Make Ahead
Focaccia croutons can be made 1 day ahead and stored in an airtight container at room temperature.
Suggested Pairing
Savory, medium-bodied Tuscan red.