This one year old is demanding more of my free time, which this Daddy will gladly oblige.
This garden is demanding more of my free time, which provided all of the arugula, spinach, and green onion for this meal.
The beauty of this recipe is that it is highly personable. You don't like raw onion? Omit it, or try soaking the thin slices in the vinegar and lemon juice, which will lessen the pungent bite. Me, I can eat a raw onion like an apple. At one point in my life I considered getting an onion tattoo before every chef from Next to Golden Nugget got foodie ink. My mom got over the skydiving thing, but she probably wouldn't get over an onion tattoo. You want to add some sliced mushrooms? That would be awesome with steak, I just didn't have any. Want to swap the blue cheese for some chunky shavings of parmigiano reggiano? Okay by me. If you'd like to use just spinach or only arugula, I won't complain. It's your steak salad. Can't find skirt steak but you see flank steak instead? That is very fungible. Don't have homemade croutons for some crunch? That sucks. Maybe you need a recipe for homemade croutons?? Gimme a couple weeks.
Grilled Skirt Steak Salad with Arugula and Spinach
1 lb skirt steak, room temp
1 pint cherry tomatoes, halved lengthwise
1/4 lb baby arugula
1/4 lb spinach
4 oz blue cheese, the good stuff
1/2 small red onion, thinly sliced
4 green onion, chopped in 1/2" pieces
for the vinaigrette-
1 TB coarse dijon mustard
2 TB white wine vinegar
2 ts freshly squeezed lemon juice
1/4 ts Worcestershire sauce
1/2 ts honey
1/3 C EVOO, the good stuff
kosher salt and freshly ground black pepper
Fire up your outdoor grill or a grill pan to high heat. Your skirt steak should be out of the fridge for 20-30 minutes to bring to room temp. Season liberally with kosher salt and freshly cracked black pepper and coat both sides with a touch of EVOO or canola/vegetable oil.
Turn down the grill to just under high heat, about 475-500°F. Grill the steak for 5 minutes on one side, then 4 minutes on the flip for medium/medium rare, depending on the thickness and heat. Tent loosely with foil on a cutting board for at least 8 minutes while you assemble the salad.
Combine the arugula and spinach in a large bowl and toss evenly. Distribute among 4 dinner plates. Add the tomatoes, onion, blue cheese, and croutons.
To make the vinaigrette, add all ingredients except the oil to a small boil or glass measuring cup. Whisk in the oil slowly. Season to taste with S&P and add more vinegar/mustard if desired. Or, throw everything together and zap with a stick blender, which is well worth the $29.99.
When the protein has rested, cut in half and then thinly slice against the grain. Add the sliced steak to your salad plates and then dress with the vinaigrette, and bring on the croutons if you got em.