su-Steak Salad with Tomato and Blue Cheese

Photo: Annabelle Breakey

Yields Serves 4 Total time 30 mins
AuthorChristina Mueller and Kelly Snowden

Fast-cooking and flavorful, skirt steak is made for weeknight dinners. The steak starts out quite large; cutting it into three pieces before grilling helps it cook even more quickly.

How to Make It

Step 1
1

Heat a grill to high (450° to 550°). Mix mustard, Worcestershire, vinegar, salt, and pepper in a medium bowl. Add steak, tossing to coat.

Step 2
2

Grill steak, turning once halfway through, until done the way you like, 6 to 8 minutes for medium. Let rest, covered with foil, 10 minutes before slicing.

Step 3
3

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

Ingredients

 2 tablespoons whole-grain mustard
 3 dashes Worcestershire sauce
 1 teaspoon balsamic vinegar
 1/4 teaspoon kosher salt
 1/4 teaspoon pepper
 1 pound skirt steak, cut into 3 pieces
 5 ounces arugula
 1 pint cherry tomatoes, halved
 3/4 cup chopped celery
 2 green onions, chopped
 3 ounces blue cheese, crumbled
 2 tablespoons lemon juice
 1/4 cup extra-virgin olive oil

Directions

Step 1
1

Heat a grill to high (450° to 550°). Mix mustard, Worcestershire, vinegar, salt, and pepper in a medium bowl. Add steak, tossing to coat.

Step 2
2

Grill steak, turning once halfway through, until done the way you like, 6 to 8 minutes for medium. Let rest, covered with foil, 10 minutes before slicing.

Step 3
3

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

Steak Salad with Tomato and Blue Cheese

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