ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Steak Salad with Tomato and Blue Cheese

Total time time 30 mins
Yield Serves 4
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.

Ingredients

  • 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

Nutrition Information

  • calories 419
  • caloriesfromfat 65 %
  • protein 29 g
  • fat 30 g
  • satfat 9.8 g
  • carbohydrate 7.9 g
  • fiber 1.9 g
  • sodium 680 mg
  • cholesterol 94 mg

How to Make It

  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.

  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.

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