Skirt Steak Salad with Arugula and Blue Cheese

There is a food blogger competition going on right now called Project Food Blog by Foodbuzz.  I am not competing because of lots of reasons (excuses).  They could all be simplified to me just being too big of a baby.  

I am scared of competition.  I pretty much have never done well in any sort of competition.  Which is weird, because I am kind of competitive.  I mean, I am definitely not not competitive.  All the more reason to stop trying, right?  

Ha, I am making no sense.  I actually would have really liked to give it a go.  In fact, I have a new favorite saying:

"do something that scares you"

But, I just didn't take the time, this time, to work it all out.  I am excited to watch the competition unfold and see how all the challenges go.  The first challenge was to "define yourself as a food blogger" or "explain why you could be the next food blog star".  Scary!   What does that even mean?  Ok, I am glad I didn't try because I would surely be ousted first round for my totally lame answers to those questions.  If you are interested in voting, go to the above link.  :)  

Anyways, this salad has absolutely nothing to do with the Foodbuzz competition.  It is a nice, quick meal.  I mean who doesn't love a steak and blue cheese salad?  I love it with the arugula and the cherry tomatoes.  And the dressing is a nice change from my usual balsamic vinaigrette.  Look, here is a pile of meat!

Skirt Steak Salad with Arugula and Blue Cheese

from smitten kitchen

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

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 with 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 halved cherry tomatoes and blue cheese over platter. Add vinaigrette to taste, then sprinkle with chives, scallions or red onion. Serve with additional vinaigrette on the side.

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.

(Servings: 4, Prep time: 30 min., Cook time: 10 min., Difficulty: Easy)

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foodforscot Ratings

Shanon (taste):  7/10
Scot (taste):  7/10
Effort:  1/5
Dishwashing Effort:  1/5