• Cooking Time: 25
• Servings: 4
• 4 tablespoons olive oil
• 1½ pounds flank steak
• 2 cloves garlic, sliced
• Kosher salt and black pepper
• 2 cups torn bread (1-inch pieces)
• 1 15-ounce can artichoke hearts, rinsed and halved
• ½ cup sweet red cherry peppers (such as Peppadews), sliced
• 1 tablespoon fresh thyme leaves

1. Heat 1 tablespoon oil in a skillet over medium-high heat. Rub the steak with a slice of the garlic and season with ½ teaspoon salt and ¼ teaspoon pepper.
2. Cook the steak for 4 to 6 minutes per side for medium-rare. Transfer to a cutting board and let rest for at least 5 minutes before slicing.
3. Meanwhile, heat 2 tablespoons oil in a second skillet over medium-high heat. Add the bread and cook, tossing, until golden and crisp, 4 to 5 minutes. Transfer to a plate.
4. Add the remaining tablespoon of oil to the second skillet. Add the artichokes and cook, cut-side down, until lightly golden, 2 to 3 minutes.
5. Add the garlic, peppers, thyme, ¼ teaspoon salt, and 1/8 teaspoon pepper. Cook, tossing, until heated through, 1 to 2 minutes.
6. Add the bread and toss to combine. Serve with the steak.

Flank steak benefits from quick cooking at high heat, and this recipe puts the cut to great use. First, you’ll sear the steak over the stovetop, and as it rests, you’ll prepare the side dish, a quick-cooking sauté that combines hunks of bread, halved artichoke hearts, and red cherry peppers (look for the latter at the supermarket in jars alongside roasted red peppers and olives). The combination might seem a bit random, but the sweet, crunchy dish proves the perfect accompaniment to long strips of juicy, medium-rare steak. A glass of robust red wine is optional, of course, but encouraged.