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Skirt Steak Salad With Blue Cheese

Who says steak always needs to be accompanied by potatoes? We love the idea of topping a spicy arugula salad with seared skirt steak and crumbles of blue cheese—way to play it carb free!

What You’ll Need

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  • skirt steak, trimmed of excess fat if necessary, halved crosswise, at room temperature  ( 1 lb )
  • olive oil  ( 1-2 Tbsp )
  • cherry tomatoes, halved  ( 1 pint )
  • crumbled blue cheese  ( 1/2 cup )
  • Baby arugula  ( 1/2 lb )
  • minced chives  ( 3 Tbsp )
  • thinly sliced scallions  ( 2 )
  • coarse Dijon mustard  ( 1 Tbsp )
  • wine vinegar  ( 2 Tbsp )
  • Worcestershire sauce  ( 1/4 tsp )
  • honey  ( 1/2 tsp )
  • olive oil  ( 1/3 cup )
Ready to make? Find out how on smitten kitchen