- 4
Ingredients
- 4 SERVINGS
- 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 lb skirt steak, trimmed of excess fat and halved crosswise
- 2 bunches arugula (3/4 lb), tough stems discarded
- 1/2 cup crumbled Roquefort or other blue cheese (1/4 lb)
Preparation
Step 1
Prepare grill for direct-heat cooking over hot charcoal (high heat for gas)
Whisk together ketchup, mustard, sugar, garlic, lime juice, vinegar, oil, 1/4 tsp salt, and 1/8 tsp pepper.
Pat steak dry and season with 1/2 tsp salt and 1/4 tsp 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.