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Categories:
ketchup grainy mustard sugar garlic lime juice balsamic vinegar extra-virgin olive oil skirt arugula cheese
Viewed: 106 - Published at: 6 years agoIngredients
- 1 tablespoon ketchup
- 2 tablespoons grainy mustard
- 2 teaspoons sugar
- 1 teaspoon minced garlic
- 2 tablespoons fresh lime juice
- 2 tablespoons balsamic vinegar
- 1/3 cup extra-virgin olive oil
- 1 pound skirt steak, trimmed of excess fat and halved crosswise
- 2 bunches arugula (3/4 pound), tough stems discarded
- 1/2 cup crumbled Roquefort or other blue cheese (1/4 pound)
Method
- Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see
- Whisk together ketchup, mustard, sugar, garlic, lime juice, vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
- Pat steak dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Oil grill rack, then grill steak, covered only if using a gas grill, turning once, 4 to 6 minutes total for medium-rare.
- Transfer steak to a cutting board and let rest, loosely covered with foil, 5 minutes.
- Toss arugula with enough dressing to coat.
- Thinly slice steak diagonally across the grain. Serve steak over salad, sprinkled with Roquefort.
