Summer Night Steak Salad | Command Cooking

Ingredients

• 6 ounces sourdough bread, torn into 3/4-inch pieces
• 9 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1 1/2 teaspoons kosher salt, divided
• 1 (1-pound) flank steak
• 4 multicolored baby bell peppers
• cooking spray, to taste
• 2 large shallots, halved lengthwise
• 2 tablespoons red wine vinegar
• 4 cups baby arugula
• 1/2 cup blue cheese, optional, crumbled, for topping