Italian salad with steak and cheese croutons

Ingredients:

• 2 cups grape tomatoes (0.5 cup whole, 1.5 cups halved)
• Half a small red onion (half diced, half thinly sliced)
• 1/4 cup fresh basil
• 3 tablespoons red wine vinegar
• 6 tbsp. l. olive oil
• 600 g flank steak, cut in half lengthwise
• 3 cups Italian bread slices (about 100g)
• 2 tbsp grated Parmesan + shaved Parmesan for serving
• 3 heads endive, cut into 1cm pieces.
• 1 head radicchio, torn
• 1 romaine lettuce heart, torn into pieces

Preparation:

1. Preheat oven to 220°C.
2. Combine whole grape tomatoes, diced red onion, basil, and vinegar in a blender. Add 1/2 teaspoon of salt and a pinch of freshly ground black pepper and blend until almost smooth. Add 1/4 cup of olive oil and blend until smooth. Transfer 2 tablespoons of the dressing to a small bowl.
3. Place each steak half between 2 pieces of plastic wrap and pound both sides with the flat side of a meat mallet to a thickness of 2 cm. Season with salt and black pepper and brush with the reserved 2 tablespoons of the dressing. Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the steak and cook until well browned, 3-4 minutes per side for medium rare. Transfer the steak to a cutting board and let it rest.
4. Meanwhile, toss the bread pieces on a baking sheet with the remaining 1 tablespoon of olive oil. Bake, stirring once, until golden brown, 10-12 minutes. Immediately sprinkle with grated Parmesan cheese, salt, and pepper.
5. Combine endive, radicchio, romaine lettuce, halved tomatoes, sliced ​​red onion, and croutons in a large bowl; drizzle with the dressing and toss. Divide among plates and sprinkle with shaved Parmesan. Thinly slice the steak and add to salads.