Grilled Skirt Steak and Arugula Salad | New Seasons Market

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, 4 to 6 minutes total for medium-rare. Transfer steak to a cutting board and let rest 3 minutes.

    Salad assembly:

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