GRILLED SKIRT STEAK AND ARUGULA SALAD WITH ROQUEFORT AND CATALINA DRESSING
Provided by Chris Schlesinger
Categories Salad Quick & Easy Backyard BBQ Dinner Lunch Blue Cheese Grill Grill/Barbecue Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 (main course) servings
Number Of Ingredients 10
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.
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Kiren Bhatti
[email protected]This recipe looks amazing! I can't wait to try it.
sikhumbuzo sokutu
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The steak is always cooked perfectly and the salad is always fresh and flavorful.
Raeyln Shearer
[email protected]I'm not a fan of Roquefort cheese, so I substituted blue cheese instead. It was still really good!
Kafait Khan
[email protected]The steak was a little tough, but the salad was delicious.
Farhad Ali
[email protected]This grilled skirt steak and arugula salad was a hit at my last dinner party! The steak was cooked perfectly and the salad was light and refreshing. The Roquefort and Catalina dressing added a nice touch of flavor. I will definitely be making this ag