Skirt Steak Salad With Blue Cheese
Photo © Deb Perelman
- 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
- This recipe is gluten-free
- Produce
- Baby arugula (1/2 pound)
- Cherry tomatoes (1 pint)
- Chives (3 tablespoons)
- Meat
- Skirt steak (1 pound)
- Condiments
- Vinaigrette (1)
- Cooking & Baking
- Olive oil (1 tablespoons)
- Dairy
- Blue cheese (1/2 cup)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published September 17, 2010 (2 years ago).
94 people saved this recipe.
