Steakhouse Skirt Steak Salad with Blue Cheese
Steakhouse Skirt Steak Salad with Blue Cheese delivers all the satisfaction of a steak dinner in a lighter, summer-friendly meal. Between the tender skirt steak, peppery arugula, juicy cherry tomatoes, and tangy blue cheese, every bite is packed with flavor. Toss it all with a sharp mustard vinaigrette flavored with a splash of Worcestershire sauce, and you’ve got a meal that tastes like something you’d order at your favorite steakhouse.
This salad is easy to make, with very few components, and comes together in about 30 minutes. Grill the steak or sear it on the cooktop—either way, it’s a quick and satisfying meal. This is one you’ll be making all summer long!
Make the vinaigrette by whisking together all of the ingredients in a small bowl. Feel free to adjust the mustard or vinegar for a bolder flavor.
Salt and pepper the skirt steak and then either place it on a hot grill or a cast-iron skillet. Either way, sear each side and transfer to a cutting board once cooked to your desired doneness. Let the steak rest for 5 minutes under tented foil and then slice it thinly.
To assemble the salad, arrange the arugula on a serving platter and top with the sliced steak. Scatter tomatoes and blue cheese over the top and drizzle with the vinaigrette.
Garnish with chives, scallions or red onion and serve with additional dressing on the side.
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Steakhouse Skirt Steak Salad with Blue Cheese
Makes: 4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients
For the Salad:
- 1 pound skirt steak, trimmed of excess fat if needed and cut in half crosswise
- 1 to 2 tbsp olive oil
- 1 pint (2 cups) cherry tomatoes, halved
- 1/2 cup (about 4 ounces) crumbled blue cheese
- 1/2 pound baby arugula
- 3 tbsp minced chives, thinly sliced scallions, or finely chopped red onion
For the Steakhouse Mustard Vinaigrette:
- 1 tbsp coarse Dijon mustard
- 2 tbsp red wine vinegar
- 1/4 tsp Worcestershire sauce
- 1/2 tsp honey
- 1/3 cup olive oil
- Kosher salt and freshly ground black pepper, to taste
Instructions
Prepare the Steak:
Pat the skirt steak dry and season both sides generously with kosher salt and black pepper.
Make the Vinaigrette:
In a small bowl, whisk together the Dijon mustard, red wine vinegar, Worcestershire sauce, honey, and olive oil until smooth and emulsified. Season with salt and pepper to taste. Adjust the mustard or vinegar if you prefer a bolder dressing.
Cook the Steak:
For stovetop cooking, heat a cast-iron skillet over medium-high to high heat. Add the olive oil and heat until shimmering. Place the steak in the skillet and cook without moving it for about 5 minutes. Flip and cook for an additional 3 minutes for medium-rare. Cook in batches if necessary.
For grilling, prepare a grill for high direct heat. Lightly oil the grates and grill the steak for 4 to 6 minutes total, turning once, until cooked to your desired doneness.
Transfer the steak to a cutting board and loosely tent with foil. Let rest for 5 minutes before slicing.
Assemble the Salad:
Arrange the arugula on a large serving platter. Slice the steak thinly against the grain and arrange it over the greens.
Scatter the cherry tomatoes and blue cheese over the top. Drizzle with the vinaigrette and finish with the chives, scallions, or red onion.
Serve immediately with extra vinaigrette on the side.
Chef’s Notes:
- Skirt steak is best sliced thinly against the grain for maximum tenderness.
- The vinaigrette can be prepared up to 3 days in advance and stored in the refrigerator.
- If refrigerated, allow the dressing to come to room temperature and whisk before serving.
- This salad also works well with flank steak if skirt steak is unavailable.
Inspired by a recipe from Smitten Kitchen
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