Grilled Skirt Steak With Fennel Panzanella Salad

By Saveur
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1/2 cup extra-virgin olive oil

3 cloves garlic, minced

1 teaspoon red pepper flakes

Juice of 1 lemon

Kosher salt and freshly ground black pepper

8 ounces day-old rustic country bread (to make about 3 cups croutons)

6 sprigs thyme

1/2 fennel bulb

2 pounds skirt steak, trimmed of excess fat

3 ears corn, husked

4 ounces arugula

About 1 cup vinaigrette

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