Many thanks to Sunset Magazine for this delicious and flavorful recipe. It's a perfect dish for these summer-like days we've been having.
2 T mustard
3 dashes of Worcestershire sauce
1 t balsamic vinegar
1/4 t s&p
1 lb skirt steak, cut into pieces
5 oz. arugula
1 pint cherry tomatoes, halved
2 green onions, chopped
3 oz. blue cheese, crumbled
2 T lemon juice
1/4 c olive oil
1. Heat a grill to high heat - 450-550 degrees. Mix mustard, Worcestershire, vinegar, s&p in a medium bowl. Add steak, tossing to coat.
2. Grill steak, turning once halfway through, 6-8 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.