How to Make It
Preheat oven to 375°F.
Arrange bread in a single layer on a baking sheet; coat with cooking spray. Sprinkle with 1/2 teaspoon cumin. Bake at 375°F for 18 to 20 minutes or until toasted, stirring once after 10 minutes.
Heat a large cast-iron skillet over medium-high. Coat pan with cooking spray. Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add steak to pan; cook 4 minutes on each side for medium-rare or until desired degree of doneness. Place steak on a cutting board; let stand 10 minutes. Cut into 1-inch pieces.
Heat 1 tablespoon olive oil in a medium skillet over medium-high. Add remaining 1 teaspoon cumin, 1/8 teaspoon salt, bell peppers, and onion; cook 8 minutes, stirring occasionally.
Combine remaining 1/8 teaspoon salt, remaining 1/4 teaspoon black pepper, remaining 3 tablespoons olive oil, lime juice, honey, and chile powder in a large bowl, stirring with a whisk. Add bread, steak, bell pepper mixture, pico de gallo, and arugula; toss to coat.