By AprilPublished Are you in the mood for a delicious and satisfying meal? Look no further than this mouth-watering recipe for Grilled Skirt Steak and Arugula Salad with Roquefort and Catalina Dressing.
Prepare the grill for direct-heat cooking over hot charcoal or high heat for gas.
Combine ketchup, mustard, sugar, garlic, lime juice, vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl.
Dry the steak and season it with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Oil the grill rack and grill the steak, covered if using a gas grill, turning once, for a total of 4 to 6 minutes for medium-rare.
Transfer the steak to a cutting board and let it rest, loosely covered with foil, for 5 minutes.
Toss arugula with enough dressing to coat.
Thinly slice the steak diagonally across the grain.
Serve the steak over the salad, sprinkled with Roquefort cheese.
Are you in the mood for a delicious and satisfying meal? Look no further than this mouth-watering recipe for Grilled Skirt Steak and Arugula Salad with Roquefort and Catalina Dressing. This dish combines the flavors of tender grilled steak, peppery arugula, tangy Roquefort cheese, and a zesty Catalina dressing to create a sensational culinary experience that will leave your taste buds begging for more.
Before we dive into the details of this delectable dish, let's talk about the star of the show - the skirt steak. Skirt steak is a flavorful and tender cut of beef that is perfect for grilling. Its marbling and thinness make it ideal for achieving that perfect balance of juicy and charred.
When grilling skirt steak, it's important to season it generously with salt and pepper to enhance its natural flavors. You can also add some additional spices or herbs to create a unique flavor profile. Once seasoned, let the steak sit at room temperature for about 30 minutes to allow the flavors to meld.
When it comes to grilling, high heat is key. Preheat your grill to medium-high and make sure the grates are clean and well-oiled to prevent sticking. Place the skirt steak on the grill and cook for about 4-6 minutes per side for medium-rare. Remember to only flip the steak once to ensure a nice sear on both sides.
While the skirt steak is grilling to perfection, it's time to prepare the accompanying arugula salad. Arugula is a peppery and slightly bitter green that pairs beautifully with the rich flavors of the steak and Roquefort cheese.
Start by washing and drying the arugula thoroughly. In a large bowl, combine the arugula, crumbled Roquefort cheese, and any additional salad toppings you desire, such as cherry tomatoes or thinly sliced red onions. Toss the salad gently to ensure all the ingredients are well-combined.
No salad is complete without a delicious dressing, and this Grilled Skirt Steak and Arugula Salad calls for a tangy Catalina dressing that perfectly complements the flavors of the dish.
In a small bowl, whisk together olive oil, red wine vinegar, ketchup, Worcestershire sauce, sugar, and a pinch of salt and pepper. The sweetness of the ketchup and sugar balances out the acidity of the vinegar, creating a harmonious blend of flavors.
Once the dressing is ready, drizzle it over the arugula salad and toss gently to coat. The dressing adds a delightful tanginess and depth of flavor to the salad, making it the perfect accompaniment to the grilled skirt steak.
Grilled Skirt Steak and Arugula Salad with Roquefort and Catalina Dressing is a dish that combines the best of both worlds - tender, juicy steak and a refreshing, flavorful salad. The charred exterior of the steak, the peppery bite of the arugula, the tangy richness of the Roquefort cheese, and the zesty Catalina dressing all work in perfect harmony to create a truly memorable dining experience.
While skirt steak is the recommended cut for this recipe, you can certainly use other cuts like flank steak or strip steak if you prefer. Just keep in mind that the cooking time may vary.
Absolutely! If you're not a fan of Roquefort cheese, you can substitute it with another type of blue cheese like Gorgonzola or even crumbled feta.
Yes, you can make the dressing ahead of time and store it in the refrigerator. Just give it a good whisk before using it to dress the salad.
Definitely! Feel free to get creative and add your favorite vegetables to the salad. Some great options include cucumbers, bell peppers, or avocado.
Absolutely! You can achieve similar results by using a grill pan or a cast-iron skillet on the stovetop. Just make sure to preheat the pan and cook the steak for the same amount of time.
While marinating can add additional flavor to the steak, skirt steak is already quite flavorful on its own. However, if you prefer a marinated steak, you can marinate it for up to 24 hours in the refrigerator before grilling.
Absolutely! If Catalina dressing isn't your thing, feel free to use your favorite dressing instead. Balsamic vinaigrette or a simple lemon and olive oil dressing would work beautifully.
The best way to determine the doneness of the steak is by using a meat thermometer. For medium-rare, the internal temperature should be around 130-135°F (54-57°C). Keep in mind that the steak will continue to cook slightly as it rests.
AprilCook, recipe developer and the heart of Chefwiz. More about April
