BEEF GRILLED SKIRT STEAK & ARUGULA SALAD

By BobD

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)

Details

Servings 4
Adapted from gourmet.com

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.