Seared Steak Salad with Roasted Peppers and Arugula

Ingredients

• 5 ounce arugula 
• 2.5 tablespoons balsamic vinegar 
• 16 ounce beef tenderloin steaks trimmed ()
• 0.1 teaspoon pepper black freshly ground
• 1 cup bread french cubed (1-inch)
• 3 tablespoons basil fresh minced
• 4  garlic cloves divided minced
• 1 tablespoon honey 
• 2 teaspoons mustard prepared
• 1 tablespoon olive oil 
• 2 teaspoons oregano fresh minced
• 2 cups bottled roasted bell peppers red drained cut into strips
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• slotted spoon

Directions

1. Preheat oven to 37
2. Combine first 6 ingredients in a small bowl; stir in 2 minced garlic cloves.
3. Add bell pepper strips; toss well, and set aside.
4. Heat a medium nonstick skillet over medium-high heat.
5. Sprinkle steaks evenly with salt and black pepper; coat steaks with cooking spray.
6. Add steaks to pan; cook 6 minutes on each side or until medium-rare or desired degree of doneness.
7. Remove from pan; let stand 10 minutes.
8. While steaks stand, combine bread cubes and remaining minced garlic; toss well.
9. Spread bread cubes in a single layer on a baking sheet coated with cooking spray.
10. Bake at 375 for 8 minutes or until golden brown.
11. While bread bakes, place about 1 1/2 cups arugula on each of 4 plates.
12. Cut steaks diagonally across grain into thin slices.
13. Remove bell pepper from bowl with a slotted spoon, reserving marinade. Divide steak and bell pepper evenly among salads.
14. Drizzle reserved marinade evenly over each salad; top each salad with 1/4 cup croutons.