Grilled Skirt Steak and Arugula Salad


  • 2 tablespoons grainy mustard
  • 1/4 teaspoon sugar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons balsamic vinegar
  • 1/3 cup extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Steak prepartion

  • 1 lb skirt steak, trimmed of excess fat and halved crosswise
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • 2 bunches arugula, tough stems discarded
  • 1/2 cup crumbled Roquefort


  1. For dressing:

    Whisk together mustard, sugar, lemon juice, vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

    Steak preparation:

    Season steak with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill steak, turning halfway through. Transfer steak to cutting board once it reaches the desired temperature and let rest for 3 minutes before serving.

    Salad assembly:

    Toss arugula with enough dressing to coat. Thinly slice steak diagonally across the grain. Serve steak over salad sprinkled with Roquefort.