GRILLED SKIRT STEAK AND ARUGULA SALAD WITH ROQUEFORT AND CATALINA DRESSING

Grilled Skirt Steak and Arugula Salad with Roquefort and Catalina Dressing image

Provided by Chris Schlesinger

Yield Makes 4 (main course) servings

Number Of Ingredients 10

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 pound skirt steak, trimmed of excess fat and halved crosswise
2 bunches arugula (3/4 pound), tough stems discarded
1/2 cup crumbled Roquefort or other blue cheese (1/4 pound)

Steps:

Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure
Whisk together ketchup, mustard, sugar, garlic, lime juice, vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Pat steak dry and season with 1/2 teaspoon salt and 1/4 teaspoon 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.