Steak Salad with Tomato and Blue Cheese

 August 8, 2014
Posted by jenn

Steak Salad with Tomato and Bleu 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!