steak salad

Steak Salad with Tomato and Blue Cheese

Serves 4.  This came from the June 2014 issue of Sunset magazine.  We like to use a rosemary olive oil in this.  Cut up the salad ingredients while the steak cooks and rests, it assembles in a snap.

            2 Tbs. whole grain mustard                

            3 dashes Worcestershire sauce           

            1 tsp. balsamic vinegar                       

            ¼ tsp. kosher salt                               

            ¼ tsp. fresh ground pepper                

            1 lb. skirt steak, cut into 3 pieces       

            5 oz. arugula                                                   

            1 pint cherry tomatoes, halved

            ¾ c. chopped celery

            2 green onions, chopped

            3 oz. blue cheese, crumbled

            2 Tbs. fresh lemon juice

            ¼ c. olive oil

Heat grill to high.  Mix mustard, Worcestershire, vinegar, salt, and pepper in a medium bowl.  Add steak, tossing to coat.

Grill steak, turning once halfway through, until done to your liking, 6 to 8 minutes for medium.  Let rest, covered with foil, 10 minutes before slicing in about ¼” strips across the grain. 

Put remaining ingredients in a large bowl and toss to combine.  Divide salad among 4 plates and serve steak over salad.