Winter Panzanella with Seared Flank Steak | Cook Smarts

Ingredients

• 2 cloves Garlic, chopped
• 1 1/2 Tbsp Soy sauce, low-sodium
• 1 1/2 Tbsp Vinegar, balsamic
• 1 1/4 lbs Steak, flank or sirloin
• 1 Tbsp Oil, cooking
• 1/4 cup Sun dried tomatoes, packed in oil, drained and sliced (look for pre-sliced to save time)
• 1/4 cup Water, plus more if needed
• 3 Tbsp Vinegar, balsamic
• 3 Tbsp Oil, olive
• 1/2 tsp Italian seasoning
• 1/2 tsp Mustard, Dijon
• 6 oz Bread, Italian, sliced into 1/2" / 1.3 cm cubes (sub any type of crusty bread)
• 1 cup Artichoke hearts, chopped (canned, frozen, or oil-packed)
• 1 cup Tomatoes, cherry or grape, halved
• 1 Tbsp Oil, olive
• 5 oz Arugula
• 1/4 cup Almonds, marcona (sub regular almonds (chopped or sliced) or pine nuts)
• 1/4 cup Cheese, parmesan (opt), shredded