Step 1

Add steak and remaining steak ingredients to a gallon plastic bag (or other container with a lid) and shake (or stir) to combine. Place in the fridge for at least 30 minutes.

Step 2

Preheat oven to 425.

Step 3

Cut bread into 1-inch cubes and place onto a baking sheet. Drizzle with olive oil and add remaining crouton ingredients. Toss to distribute (easiest to use your hands). Bake in preheated oven for 10 minutes, shaking the baking sheet every couple of minutes to redistribute the croutons and prevent burning.

Step 4

Combine bruschetta ingredients in a bowl. Stir to combine and place in the fridge.

Step 5

Remove marinated skirt steak from the fridge and grill at 500 degrees (on high heat) for 2.5 minutes per side. Set aside and let meat rest for at least 5 minutes.

Step 6

In a large bowl, add all of the arugula salad ingredients except for the arugula and burrata. Whisk until well combined and smooth. Add arugula and mix until covered with dressing.

Step 7

Cut skirt steak into thin strips, making sure to cut against the grain of the meat (this will help with tenderness).

Step 8

Add arugula to a large serving plate. Top with steak, bruschetta, and croutons. Slice burrata down the middle to expose the creamy middle and place on the edges of the serving plate. Top the burrata with a drizzle of olive oil and salt and pepper.

Step 9

Serve!