- 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 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).
