Ingredients:

• 4 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 ciabatta rolls, cut into cubes (about 5 cups)
• 2 cloves garlic, finely chopped
• Slap Ya Mama Hot Blend Seasoning
• Slap Ya Mama Original Blend Seasoning
• 1/2 cup sliced radishes
• 2 cups cherry tomatoes, halved
• 1/2 cup fresh basil leaves, chopped
• 2 tablespoons capers, plus 2 tablespoons brine from the jar
• 1 1/2 pounds skirt steak
• 6 cups baby romaine

Directions:

Preseason skirt steak with Slap Ya Mama Hot Blend Seasoning to taste and set aside.

Croutons:

Heat 1 Tbsp olive oil in a large nonstick skillet over medium-high heat. Add the bread cubes and cook until crisp and slightly golden, turning as needed, about 5 minutes. Add the garlic and ½ tsp. Slap Ya Mama Original Blend Seasoning and cook, tossing, until the garlic is slightly golden, about 30 seconds. Transfer to a large bowl; wipe out the skillet. Set aside.

Skirt Steak:

Heat 1 Tbsp olive oil in the same skillet over medium-high heat.  Place steak in skillet and sear until browned on the bottom, about 4 minutes. Turn and sear until browned on the other side, 3 to 4 more minutes. Transfer the steak to a cutting board and let rest 5 minutes.

Salad:

In another large bowl combine baby romaine, radishes, tomatoes, basil, capers, caper brine and the remaining 2 tablespoons olive oil in the bowl and toss to coat romaine and vegetables; season with a little Slap Ya Mama Original Blend Seasoning to taste.

Plating:

Divide salad and croutons among plates.  Thinly slice steak against its grain and divide among plates. Sit back and enjoy!

Serving Size – 4