Steak With Artichoke and Cherry Pepper Saute

INGREDIENTS

1. 4tablespoons olive oil
2. 1 1/2pounds flank steak
3. 2cloves garlic, sliced
4. Kosher salt and black pepper
5. 2cups torn bread (1-inch pieces)
6. 115-ounce can artichoke hearts, rinsed and halved
7. 1/2cup sweet red cherry peppers, sliced
8. 1tablespoon fresh thyme leaves

DIRECTIONS

1. Heat 1 tablespoon oil in a skillet over medium-high heat. Rub the steak with a slice of the garlic and season with ½ teaspoon salt and ¼ teaspoon pepper.
2. Cook the steak for 4 to 6 minutes per side for medium-rare. Transfer to a cutting board and let rest for at least 5 minutes before slicing.
3. Meanwhile, heat 2 tablespoons oil in a second skillet over medium-high heat. Add the bread and cook, tossing, until golden and crisp, 4 to 5 minutes. Transfer to a plate.
4. Add the remaining tablespoon of oil to the second skillet. Add the artichokes and cook, cut-side down, until lightly golden, 2 to 3 minutes.
5. Add the garlic, peppers, thyme, ¼ teaspoon salt, and 1/8 teaspoon pepper. Cook, tossing, until heated through, 1 to 2 minutes.
6. Add the bread and toss to combine. Serve with the steak.
7. Source: realsimple.com