Salad Mediterrania - Recipe Contest Winner

2 (6" long) day-old French rolls, cut into 1" square cubes
7 tablespoons OLIVE TAP Tuscan Herb Olive Oil
2 tablespoons OLIVE TAP Sicilian Lemon White Balsamic Vinegar
2 cloves garlic, minced
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh oregano
2 teaspoons salt
1 teaspoon coarse grind black pepper
4 cups fresh spinach leaves, torn into bite-size pieces
1 (6 ounce) jar marinated artichoke hearts, chopped
1/2 small red onion, peeled and thinly sliced
1/2 cup sliced black olives
4 boneless strip steaks (1" thick)
1/2 cup grated Parmesan cheese

Preheat oven to 350F. Spread bread cubes in single layer on a rimmed cookie sheet. Bake, stirring occasionally, until golden brown and crisped, about 12-15 minutes. Set aside to cool. In a large mixing bowl, whisk together 6 tablespoons olive oil, vinegar, garlic, parsley, oregano, salt and pepper until evenly blended. Add spinach, artichoke hearts, onion, olives and bread cubes. Toss gently. Divide salad evenly on 4 serving plates. Heat the remaining 1 tablespoon oil in a large non-stick skillet over medium-high heat until hot but not smoking. Add steaks and cook for 5 minutes. Do not move steaks during that time (so that a crust will form on bottom of steaks). Using tongs, turn steaks over. Reduce heat to medium and continue to cook for 5 minutes more. Cut each steak crosswise into thin strips. Place evenly atop salad on plates. Drizzle with any remaining pan juices. Sprinkle with Parmesan cheese and serve immediately. Serves 4.

An Original Recipe by Candy Barnhart,
The Olive Tap Recipe Contest Winner