Grilled Garlic Skirt Steak with Bread Salad Tracey Seaman   From Every Day with Rachael Ray September 2008 SERVES 4 Prep Time: 20 min Cook Time: 20 min 3 cloves garlic, smashed 1/4 cup plus 2 tablespoons extra-virgin olive oil Salt and black pepper 1/4 teaspoon cayenne pepper 3 large tomatoes, cored 2 pounds skirt steak 2 kaiser rolls, split 1/2 teaspoon fresh rosemary leaves, chopped 1. Preheat a grill to medium-high. In a small bowl, stir together the garlic, olive oil, 3/4 teaspoon salt, 1/4 teaspoon black pepper and the cayenne. 2. Brush the tomatoes with some of the garlic oil. Grill, covered, turning once, until lightly charred, about 12 minutes; transfer to a plate. 3. Meanwhile, brush the steak and the rolls with garlic oil. Grill the rolls, turning occasionally, about 2 minutes; grill the steak, turning once, about 4 minutes total for medium-rare. Let the meat rest for 5 minutes, then thinly slice. 4. Coarsely chop the rolls and tomatoes and toss in a medium bowl; add the rosemary and season with salt and pepper. Divide the steak slices among 4 plates and top with the bread salad.

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