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Steak Salad with Tomato and Blue Cheese





Yields
Serves 4



Total time
30 mins

Fast-cooking and flavorful, skirt steak is made for weeknight dinners. The steak starts out quite large; cutting it into three pieces before grilling helps it cook even more quickly.

su-Steak Salad with Tomato and Blue Cheese




Photo: Annabelle Breakey

 2 tablespoons whole-grain mustard
 3 dashes Worcestershire sauce
 1 teaspoon balsamic vinegar
 1/4 teaspoon kosher salt
 1/4 teaspoon pepper
 1 pound skirt steak, cut into 3 pieces
 5 ounces arugula
 1 pint cherry tomatoes, halved
 3/4 cup chopped celery
 2 green onions, chopped
 3 ounces blue cheese, crumbled
 2 tablespoons lemon juice
 1/4 cup extra-virgin olive oil
Step 1
1

Heat a grill to high (450° to 550°). Mix mustard, Worcestershire, vinegar, salt, and pepper in a medium bowl. Add steak, tossing to coat.

Step 2
2

Grill steak, turning once halfway through, until done the way you like, 6 to 8 minutes for medium. Let rest, covered with foil, 10 minutes before slicing.

Step 3
3

Put remaining ingredients in a large bowl and toss gently to combine. Divide salad among 4 plates and serve steak over salad.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories419
% Daily Value *
Total Fat 30g39%

Saturated Fat 9.8g50%
Cholesterol 94mg32%
Sodium 680mg30%
Total Carbohydrate 7.9g3%

Dietary Fiber 1.9g7%
Protein 29g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.