Smitten Kitchen's Skirt Steak with Blue Cheese Salad
- Number of Servings: 4
Ingredients
Serves 41 pound skirt steak, trimmed of excess fat if necessary, halved crosswise, at room temperature1 to 2 tablespoons olive oil1 pint (2 cups) cherry tomatoes, halved1/2 cup (about 4 ounces) crumbled blue cheese1/2 pound baby arugulaVinaigrette3 tablespoons minced chives, 2 thinly sliced scallions or 3 tablespoons finely chopped red onion, for garnishSteakhouse Mustard Vinaigrette1 tablespoon coarse Dijon mustard2 tablespoons wine vinegar1/4 teaspoon Worcestershire sauce1/2 teaspoon honey1/3 cup olive oil
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.
On a grill: Prepare grill for direct-heat cooking over hot charcoal or high heat for gas. 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, 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, then sprinkle with chives, scallions or red onion. Serve with additional vinaigrette on the side.
Steakhouse Mustard Vinaigrette
Whisk ingredients. Season with salt and pepper and adjust ingredients to taste (usually more Dijon and vinegar for me).
Number of Servings: 4
Recipe submitted by SparkPeople user ROXI714.
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.
On a grill: Prepare grill for direct-heat cooking over hot charcoal or high heat for gas. 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, 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, then sprinkle with chives, scallions or red onion. Serve with additional vinaigrette on the side.
Steakhouse Mustard Vinaigrette
Whisk ingredients. Season with salt and pepper and adjust ingredients to taste (usually more Dijon and vinegar for me).
Number of Servings: 4
Recipe submitted by SparkPeople user ROXI714.
Nutritional Info Amount Per Serving
- Calories: 478.6
- Total Fat: 38.0 g
- Cholesterol: 69.4 mg
- Sodium: 417.6 mg
- Total Carbs: 5.6 g
- Dietary Fiber: 1.3 g
- Protein: 27.9 g
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