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1
Preheat an outdoor grill, grill pan, or a large skillet (if you are using a large skillet for the steak, you might have to cut the steak in half in order to make it fit in the pan).
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2
In a large shallow dish, combine the chopped garlic, about 2 tablespoons of the EVOO, the Worcestershire sauce, hot sauce, and thyme.
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3
Add the flank steak and coat it completely in the mixture; marinate it for 5 to 10 minutes, depending on how much of a rush you are in.
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4
Brush or drizzle the bread slices with a little EVOO and sprinkle them with a little salt and pepper.
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5
Place the seasoned bread on the grill and grill on both sides until well marked, 1 to 2 minutes on each side.
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6
Remove the bread from the grill and rub it with the smashed garlic clove while still hot.
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7
Chop the grilled bread into 1-inch pieces and reserve it.
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8
(If you are not grilling, then simply toast the bread until it is golden brown and follow the same procedure.)
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9
Season the flank steak with salt and pepper, then cook it for 5 to 6 minutes per side.
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10
Remove it from the grill and let it rest for 5 minutes.
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11
Thinly slice the flank steak on an angle and against the grain.
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12
While the steak is grilling, in a small bowl combine the horseradish, lemon juice, sour cream, mustard, salt, and pepper.
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13
In a slow, steady stream, whisk in about 1/3 cup of EVOO.
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14
In a large shallow platter or bowl, arrange the tomatoes, spinach, and arugula and top with croutons.
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15
Dress with about two thirds of the dressing.
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16
Toss the salad, then adjust the salt and pepper.
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17
Top the salad with the sliced steak and drizzle the remaining dressing over the meat.
