Steak Salad with Tomato and Blue Cheese

Steak Salad with Tomato and Blue CheeseSummer has come early here in Southern California.  We’ve already had a couple of weeks of 90 degree weather. Turning on the oven or slaving over a hot stove is not on my “To-Do List” right now.  Thank goodness for my Sunset magazines!  The moment I saw this recipe it called to me.  I used to think that warm steak on a cold salad was unappetizing and I wouldn’t even try it, but then I needed a break from chicken salad and  I figured, “Hey, we often eat a salad as a side dish with a good steak–why not together?”  See how progressive I can be? And boy, was I right!  Blue cheese is another ingredient that compliments a good steak.  And the balsamic vinegar and whole grain mustard incorporate so well here that no flavor pops out on its own because they compliment each other so well.  The arugula is the perfect lettuce for this, as well.  It’s tangy, peppery flavor holds it’s own against the steak. And on top of all that, this meal comes together in less than 30 minutes!  Are you thinking about making this for dinner tomorrow?  You should!  It’s fabulous!

Steak Salad with Tomato and Blue Cheese
Author: 
Recipe type: Main Dish Salad
Cuisine: Beef
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 tablespoons whole-grain mustard
  • 3 dashes Worcestershire sauce
  • 1 teaspoon balsamic vinegar
  • ¼ teaspoon pepper
  • ½ teaspoon kosher salt
  • 1 lb. skirt steak, cut into 3 pieces
  • 5 oz. arugula
  • 1 pint cherry tomatoes, halved
  • ¾ cup chopped celery
  • 2 green onions, chopped
  • 3 oz. blue cheese, crumbled
  • 2 tablespoons lemon juice
  • ¼ cup extra-virgin olive oil
Instructions
  1. Heat a grill to high (450 to 550 degrees). In a medium bowl, mix mustard, Worcestershire sauce, vinegar, salt and pepper. Add steak, tossing to coat.
  2. Grill steak, turning over halfway through until done. (Cutting it into 3 pieces helps it cook faster.) Cook 6-8 minutes for medium. Transfer meat to a plate and cover with foil, allowing it to rest for 10 minutes so the juices will run back into the meat.
  3. In the meantime, put remaining ingredients in a large bowl and toss gently to combine. Divide salad among 4 plates and top with sliced steak.

 Et cetera:  This was adapted from a recipe in Sunset Magazine, June 2014.