Grilled Skirt Steak And Arugula Salad With Roquefort And Catalina Dressing
Serves: 4
Brad Rosenbaum
1 January 1970
Based on User reviews:
55
Spice
54
Sweetness
43
Sourness
48
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Ketchup2 tbsps
Mustard (grainy)2 tsps
Sugar1 tsp
Garlic (minced)2 tbsps
Lime Juice (fresh)2 tbsps
Balsamic Vinegar1 cup
Extra-Virgin Olive Oil1 cup
Roquefort (crumbled)Directions:
1
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
2
Pat steak dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper
3
Oil grill rack, then grill steak, covered only if using a gas grill, turning once, 4 to 6 minutes total for medium-rare
4
Transfer steak to a cutting board and let rest, loosely covered with foil, 5 minutes
5
Toss arugula with enough dressing to coat
6
Thinly slice steak diagonally across the grain
7
Serve steak over salad, sprinkled with Roquefort
8
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
9
Pat steak dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper
10
Oil grill rack, then grill steak, covered only if using a gas grill, turning once, 4 to 6 minutes total for medium-rare
11
Transfer steak to a cutting board and let rest, loosely covered with foil, 5 minutes
12
Toss arugula with enough dressing to coat
13
Thinly slice steak diagonally across the grain
14
Serve steak over salad, sprinkled with Roquefort