Sunday, November 20, 2011

Skirt Steak Salad with Blue Cheese

It's a few days before Thanksgiving and I got a cold today. I really hope this is over soon! It's bad enough to be sick, but let's not have it during a holiday, please! Last Thanksgiving I was busy recovering from getting my appendix removed. (Which was the most painful thing i've ever experienced and i'm glad I won't go through again.) On a good note, I got a Kitchen Aid stand mixer!! I scored an awesome deal and i'm very excited about it, if you can imagine. And it's red. That just adds to the awesomeness.
Having nothing to do with baking, here's a salad for ya! I first made this last year and Matt dubbed it one of the best salad's he's ever had. He's a steak guy, if you didn't know. I'm not a blue cheese person (or atleast I didn't think I was..) but I loved it here.
Skirt Steak Salad with Blue Cheese
Smitten Kitchen

Serves 4
1 pound skirt steak, trimmed of excess fat if necessary, halved crosswise, at room temperature
1 to 2 tablespoons olive oil
1 pint (2 cups) cherry tomatoes, halved
1/2 cup (about 4 ounces) crumbled blue cheese
1/2 pound baby arugula (I used spinach)
Vinaigrette (below)
3 tablespoons minced chives, 2 thinly sliced scallions or 3 tablespoons finely chopped red onion, for garnish

Pat steak dry and season on both sides 1/2 teaspoon salt and many grinds of black pepper.

In a cast-iron skillet: Heat skillet on medium-high to high and add olive oil. When oil begins to shimmer, place steak in skillet and do not move it for 5 minutes. Turn it once, and cook for another 3 minutes for medium-rare. You may need to cook your steak halves separately, depending on the size of your pan.

On a grill: Prepare grill for direct-heat cooking over hot charcoal or high heat for gas. 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, for five minutes. Arrange arugula on a large platter. Thinly slice steak on the diagonal, across the grain. Arrange over arugula then toss with tomatoes and blue cheese. Add viniagrette to taste and sprinkle on chives.

Steakhouse Mustard Vinaigrette

1 tablespoon coarse Dijon mustard
2 tablespoons wine vinegar
1/4 teaspoon Worcestershire sauce
1/2 teaspoon honey
1/3 cup olive oil

Whisk ingredients. Season with salt and pepper and adjust ingredients to taste Follow TawnyAlexander on Twitter

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