Steak Salad with Sun-Dried Tomatoes, Artichokes, and Creamy Balsamic Dressing | America's Test Kitch

Ingredients

• 1 pound flank steak , halved lengthwise with grain, trimmed
• 1½ teaspoons plus ⅛ teaspoon table salt , divided
• ¾ teaspoon pepper , divided
• 6 tablespoons extra-virgin olive oil , divided
• 4 ounces ciabatta , torn into ¾-inch pieces (3 cups)
• 2 garlic cloves , minced, divided
• ⅓ cup mayonnaise
• 2 tablespoons balsamic vinegar
• 3 romaine lettuce hearts (18 ounces), cut into 1-inch pieces
• 1 cup marinated artichoke hearts , patted dry and chopped coarse
• ⅓ cup oil-packed sun-dried tomatoes , patted dry and chopped