Steak Salad with Tomato and Blue Cheese
Delicious and fast, mouth watering and healthy Staek Salad with Tomato and Blue Cheese recipe by Christina Mueller & Kelly Snowden brought to us by Sunset. Thank you!
Fast-cooking and flavorful, skirt steak perfect for grilling weekend dinners. The steak starts out quite large; cutting it into three pieces before grilling helps it cook even more quickly.
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
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.
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.
3. Put remaining ingredients in a large bowl and toss gently to combine. Divide salad among 4 plates and serve steak over salad.
My mouth is watering already! Enjoy!