Name: Grilled Skirt Steak and Arugula Salad with Roquefort and Catalina Dressing
Cook time: 25 min
Total time: 40 min
Yield: Makes 4 (main course) servings
Ingredients: 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)

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Grilled Skirt Steak and Arugula Salad with Roquefort and Catalina DressingRomulo Yanes

Incredibly rich and flavorful, skirt steak is ideal for this particular salad, but you can also use any other type of steak you might happen to have left over from yesterday's dinner.

Cooks' notes:

•Steak can be grilled in a lightly oiled hot grill pan over medium-high heat (it may need to be cut into 4 pieces to fit in pan).
•Steak can be grilled 1 day ahead and chilled (covered once cool). Bring to room temperature before serving.

Recipe notes

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