Monday, December 12, 2011

Working Mom Meals....Skirt Steak Salad

So I am not a food photographer...I'm okay with that.  What I can do is follow a recipe and make a pretty good meal.  That's what I did this weekend, thanks to my favorite foodie blog Smitten Kitchen.

My husband swears this tastes like something you would get at a fancy steak restaurant, and I think I agree.  The skirt steak, blue cheese, and dressing go perfectly together and the it takes no time to prepare.  

In fact, I think skirt steak is my new best friend.  

Do yourself a favor, and try this recipe.  I promise you won't be disappointed.

Skirt Steak with Arugula and Blue Cheese

Serves 4

*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 finely chopped red onion, for garnish

Pat steak dry and season on both sides 1/2 teaspoon salt and many grinds of black pepper.

In a cast-iron skillet: Heat skillet on medium-high to high and add olive oil. When oil begins to shimmer, place steak in skillet and do not move it for 5 minutes. Turn it once, and cook for another 3 minutes for medium-rare. You may need to cook your steak halves separately, depending on the size of your pan.
On a grill: Prepare grill for direct-heat cooking over hot charcoal or high heat for gas. Oil grill rack, then grill steak, covered only if using a gas grill, turning once, 4 to 6 minutes total for medium-rare.
Transfer steak to a cutting board and let rest, loosely covered with foil, for five minutes. Arrange arugula on a large platter. Thinly slice steak on the diagonal, across the grain. Arrange over arugula, then toss halved cherry tomatoes and blue cheese over platter. Add vinaigrette to taste, then sprinkle with red onion. Serve with additional vinaigrette on the side.

Steakhouse Mustard Vinaigrette
1 tablespoon coarse Dijon mustard
2 tablespoons wine vinegar
1/4 teaspoon Worcestershire sauce
1/2 teaspoon honey
1/3 cup olive oil
Whisk ingredients. Season with salt and pepper and adjust ingredients to taste (usually more Dijon and vinegar for me).


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