- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
A crusty, high-quality sourdough will stand up to the seeded salsa verde here and keep the bread from disintegrating. Chef Caroline Glover uses cucumbers from Row 7, a co-op of chefs and plant breeders; you can order the seeds at row7seeds.com. Persian cucumbers, which are more widely available, are a great substitute.
Ingredient:
- 2 (1-pound) Wagyu or other well-marbled New York strip steaks or 1 (2-pound) flank steak
- 5 tablespoons olive oil, divided, plus more for drizzling
- 4 1/2 teaspoons kosher salt, divided
- 1 3/4 teaspoons black pepper, divided, plus more for garnish
- 12 ounces Persian cucumbers (about 5), halved lengthwise
- 1 pound day-old sourdough bread, cut into 3/4-inch-thick slices
- 1/4 cup unseasoned rice vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 garlic clove, smashed
- 1/4 cup neutral oil (such as rice bran oil)
- 2 pounds heirloom tomatoes, cut into 1-inch pieces (about 5 cups)
- 1 cup thinly sliced English or Persian cucumber
- 1 cup thinly sliced red onion, rinsed under cold water
- 1 tablespoon sweet sherry vinegar (such as Alvear Pedro Ximenez)
- Flaky sea salt (such as Maldon)
- Basil leaves
- Salsa Verde
