July 26, 2012

Skirt Steak and Arugula Salad

adapted from Smittenkitchen.com

This is a favorite summer salad. Instead of crumbling the cheese, we like to serve it with a wedge of a favorite blue cheese, like Boucher Blue, on the side. Good with any greens on hand, but especially with fresh arugula. An excellent peppery, tangy dinner salad. 

skirt steak, seasoned both sides with salt and pepper, grilled or broiled, thinly sliced across the grain
cherry tomatoes, halved
blue cheese, crumbled
arugula or other greens (the peppery-ness of the arugula is great if you have it)
snipped chives or thinly sliced scallions

1 T Dijon mustard
2 T red wine vinegar
1/4 t Worcestershire sauce 
1/2 t honey
1/3 C olive oil

Assemble on plates arugula, then steak, tomatoes, blue cheese, vinaigrette, and chives. Drizzle with vinaigrette to taste. Enjoy with a glass of Chianti or an earthy Pinot Noir...

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