- 4
Ingredients
- Grilled Skirt Steak and Arugula Salad with Roquefort and Catalina Dressing
- 1 tablespoon ketchup
- 2 tablespoons grainy mustard
- 2 teaspoons sugar
- 1 teaspoon minced garlic
- 2 tablespoons fresh lime juice
- 2 tablespoons balsamic vinegar
- 1/3 cup extra-virgin olive oil
- 1 pound skirt steak, trimmed of excess fat and halved crosswise
- 2 bunches arugula (3/4 pound), tough stems discarded
- 1/2 cup crumbled Roquefort or other blue cheese (1/4 pound)
Preparation
Step 1
Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure
Whisk together ketchup, mustard, sugar, garlic, lime juice, vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Pat steak dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Oil grill rack, then grill steak, covered only if using a gas grill, turning once, 4 to 6 minutes total for medium-rare.
Transfer steak to a cutting board and let rest, loosely covered with foil, 5 minutes.
Toss arugula with enough dressing to coat.
Thinly slice steak diagonally across the grain. Serve steak over salad, sprinkled with Roquefort.
Cooks' notes:
-Steak can be grilled in a lightly oiled hot grill pan over medium-high heat (it may need to be cut into 4 pieces to fit in pan).
-Steak can be grilled 1 day ahead and chilled (covered once cool). Bring to room temperature before serving.