SKIRT STEAK SALAD WITH ARUGULA AND BLUE CHEESE

SKIRT STEAK SALAD WITH ARUGULA AND BLUE CHEESE image

Number Of Ingredients 13

1 pound skirt steak, trimmed of excess fat if necessary, halved crosswise, at room temperature
1 to 2 tablespoons olive oil
1 pint (2 cups) cherry tomatoes, halved
1/2 cup (about 4 ounces) crumbled blue cheese
1/2 pound baby arugula
Vinaigrette (below)
3 tablespoons minced chives, 2 thinly sliced scallions or 3 tablespoons finely chopped red onion, for garnish
Steakhouse Mustard Vinaigrette
1 tablespoon coarse Dijon mustard
2 tablespoons wine vinegar
1/4 teaspoon Worcestershire sauce
1/2 teaspoon honey
1/3 cup olive oil

Steps:

Pat steak dry and season on both sides 1/2 teaspoon salt and many grinds of black pepper. In a cast-iron skillet: Heat skillet on medium-high to high and add olive oil. When oil begins to shimmer, place steak in skillet and do not move it for 5 minutes. Turn it once, and cook for another 3 minutes for medium-rare. You may need to cook your steak halves separately, depending on the size of your pan. Transfer steak to a cutting board and let rest, loosely covered with foil, for five minutes. Arrange arugula on a large platter. Thinly slice steak on the diagonal, across the grain. Arrange over arugula, then toss halved cherry tomatoes and blue cheese over platter. Add vinaigrette to taste.