Serves4 (main course)
- Active time:25 min
- Start to finish:40 min
CHRIS SCHLESINGER AND JOHN WILLOUGHBY
June 2009
Incredibly rich and flavorful, skirt steak is ideal for this particular salad, but you can also use any other type of steak you might happen to have left over from yesterday’s dinner.
-
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
lb
skirt steak, trimmed of excess fat and halved crosswise
-
2
bunches arugula (3/4 lb), tough stems discarded
-
1/2
cup
crumbled Roquefort or other blue cheese (1/4 lb)
-
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 tsp salt, and 1/8 tsp pepper.
-
Pat steak dry and season with 1/2 tsp salt and 1/4 tsp 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.
Cooks’ notes: - Steak can be grilled in a lightly oiled hot grill pan over medium-high heat (it may need to be cut into 4 pieces to fit in pan).
- Steak can be grilled 1 day ahead and chilled (covered once cool). Bring to room temperature before serving.
