Steak Salad with Tomato and Blue Cheese

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.

Yield: Serves 4
Total Time:
Recipe from Sunset

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Recipe Time

Total Time: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 419
  • Calories from fat: 65%
  • Protein: 29g
  • Fat: 30g
  • Saturated fat: 9.8g
  • Carbohydrate: 7.9g
  • Fiber: 1.9g
  • Sodium: 680mg
  • Cholesterol: 94mg


  • 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


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