Grilled Skirt Steak and Arugula Salad with Roquefort and Catalina Dressing
A sophisticated combination of grilled skirt steak served over peppery arugula, topped with creamy Roquefort cheese and a tangy homemade Catalina dressing. Perfect for a light yet satisfying meal.
Ingredients
- •1 tablespoon ketchup
- •2 tablespoons grainy mustard
- •2 teaspoons sugar
- •1 teaspoon minced garlic
- •2 tablespoons fresh lime juice
- •2 tablespoons balsamic vinegar
- •⅓ cup extra-virgin olive oil
- •1 pound skirt steak
- •2 bunches arugula
- •½ cup Roquefort cheese
Cooking Instructions
- 1.
Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure
10 min
- 2.
Whisk together ketchup, mustard, sugar, garlic, lime juice, vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
5 min
- 3.
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.
6 min
- 4.
Transfer steak to a cutting board and let rest, loosely covered with foil, 5 minutes.
5 min
- 5.
Toss arugula with enough dressing to coat.
2 min
- 6.
Thinly slice steak diagonally across the grain. Serve steak over salad, sprinkled with Roquefort.
5 min