Best 4 Grilled Skirt Steak And Arugula Salad With Roquefort And Catalina Dressing Recipes

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**Grilled Skirt Steak and Arugula Salad with Roquefort and Catalina Dressing: A Symphony of Flavors**

Prepare to tantalize your taste buds with a culinary masterpiece that combines the smokiness of grilled skirt steak, the zesty freshness of arugula salad, the tanginess of Roquefort cheese, and the sweet and tangy Catalina dressing. This dish is a symphony of flavors and textures that will leave you craving for more. The grilled skirt steak is marinated in a flavorful blend of spices, then grilled to perfection, resulting in a tender and juicy steak with a slightly charred exterior. The arugula salad is tossed with a light vinaigrette dressing, adding a peppery and slightly bitter note to the dish. The Roquefort cheese crumbles provide a salty and sharp contrast to the sweetness of the steak and the arugula. Finally, the Catalina dressing, with its combination of ketchup, vinegar, Worcestershire sauce, and spices, adds a tangy and slightly sweet touch, tying all the elements of this dish together. Get ready to embark on a culinary journey with this Grilled Skirt Steak and Arugula Salad with Roquefort and Catalina Dressing.

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GRILLED SKIRT STEAK AND ARUGULA SALAD WITH ROQUEFORT



GRILLED SKIRT STEAK AND ARUGULA SALAD WITH ROQUEFORT image

Categories     Salad     Beef     Quick & Easy     Dinner

Yield 4 main course

Number Of Ingredients 10

1 tablespoons ketchup
2 tablespoons grainy mustard
2 teaspoons sugar
1 teaspoon minced garlic
2 tablespoons fresh lime juice
2 tablespoons balsamic vinegar
1/3 cup olive oil
1 lb. skirt steak, trimmed of excess fat and halved crosswise
2 bunches arugula, tough stems discarded
1/2 cup crumbled blue cheese

Steps:

  • 1. Prepare the grill for direct heat cooking. 2. Whisk together ketchup, mustard, sugar, garlic, lime juice, vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. 3. Pat steak dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill steak, covered only is using a gar grill, turning once, 4 to 6 minutes total for MR. 4. Toss arugula with enough dressing to coat. 5. Thinly slice steak on diagonally across the grain. Serve steak over salad, sprinkled with Roquefort/blue cheese.

SKIRT STEAK WITH ARUGULA SALAD



Skirt Steak With Arugula Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 tablespoons extra-virgin olive oil, plus more for drizzling
2 ciabatta rolls, cut into cubes (about 5 cups)
1 clove garlic, finely chopped
Kosher salt and freshly ground pepper
1/2 cup sliced radishes
2 cups cherry tomatoes, halved
1/2 cup fresh basil leaves, chopped
2 tablespoons capers, plus 2 tablespoons brine from the jar
1 1/4 pounds skirt steak
6 cups baby arugula

Steps:

  • Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the bread cubes and cook until crisp and slightly golden, turning as needed, about 5 minutes. Add the garlic and 1/4 teaspoon each salt and pepper and cook, tossing, until the garlic is slightly golden, about 30 seconds. Transfer to a large bowl; wipe out the skillet. Add the radishes, tomatoes, basil, capers and caper brine to the bowl and toss to combine.
  • Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Season the steak with salt and pepper, add to the pan and sear until browned on the bottom, about 5 minutes. Turn and sear until browned on the other side, 3 to 5 more minutes. Transfer the steak to a cutting board and let rest 5 minutes.
  • Add the arugula and the remaining 2 tablespoons olive oil to the bowl with the salad and toss to coat; season with salt and pepper. Thinly slice the steak against the grain and divide among plates. Serve with the salad.

Nutrition Facts : Calories 559, Fat 30 grams, SaturatedFat 8 grams, Cholesterol 84 milligrams, Sodium 700 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 43 grams

GRILLED FILET STEAK AND ARUGULA



Grilled Filet Steak and Arugula image

Provided by Ina Garten

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 (2-inch-thick) filets mignons, tied (10 ounces each)
2 tablespoons vegetable oil
2 tablespoons fine fleur de sel
2 tablespoons coarsely cracked black peppercorns
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces baby arugula
1 (4-ounce) chunk good Parmesan cheese

Steps:

  • Prepare a charcoal grill with hot coals or turn a gas grill to medium-high heat.
  • Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the fleur de sel and cracked pepper.
  • Meanwhile, whisk together the olive oil, lemon juice, mustard, kosher salt, and freshly ground black pepper. Set aside.
  • When the grill is ready, place the steaks on the grill. Cook them for 5 minutes on each side for medium-rare or until the centers of the steaks register 125 degrees on an instant-read -thermometer. Remove to a plate, cover tightly with foil, and allow to rest for 10 minutes before slicing thickly.
  • Toss the arugula in a large bowl with enough of the dressing to moisten; divide among 4 plates. Place a steak on top of each salad. Shave the Parmesan onto each steak with a vegetable peeler, sprinkle with salt, and serve hot.

GRILLED SKIRT-STEAK SALAD



Grilled Skirt-Steak Salad image

Some dishes are so adjustable, they're more a concept than a recipe. Exhibit A: this grilled-steak salad. The trick is to drizzle on a little vinaigrette when the meat comes off the heat, to give it a savory brightness. Lay the sliced steak and grilled vegetables on top of crunchy romaine and anything else that beckons at the farm stand, then top it all off with briny feta and more vinaigrette.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h5m

Yield Serves 4 to 6

Number Of Ingredients 11

12 ounces skirt steak, cut into 4 even pieces
Kosher salt and freshly ground pepper
2 ears corn, shucked
1 large red onion, cut into 1/3-inch-thick rounds
Extra-virgin olive oil, for brushing
Vegetable oil, for grill
Basic Vinaigrette
1 head romaine, chopped
1 orange or yellow bell pepper, stem removed, seeded and chopped
1 cup cherry tomatoes, halved
3 ounces feta, crumbled (2/3 cup)

Steps:

  • Heat a grill to medium-high. Season steak with salt and pepper. Brush corn and onion with olive oil; season with salt and pepper. Lightly brush grates with vegetable oil.
  • Grill corn, turning occasionally, until lightly charred, 10 to 12 minutes. Grill onion until lightly charred and tender, 6 to 8 minutes a side. Transfer vegetables to a cutting board. When cool enough to handle, cut kernels from cobs and coarsely chop onion.
  • Meanwhile, grill steak until a thermometer inserted into thickest part registers 125°F for medium-rare, about 3 minutes a side. Transfer to a plate; drizzle with 2 tablespoons vinaigrette. Let stand 10 minutes, then slice against the grain.
  • In a large salad bowl or platter, layer romaine, bell pepper, tomatoes, corn, and onion. Season to taste; drizzle with half of remaining vinaigrette. Top with steak and feta. Serve with remaining dressing on the side.

Tips:

  • To ensure the skirt steak is cooked evenly, use a meat thermometer to measure its internal temperature. For medium-rare, aim for 130-135°F (54-57°C), for medium, 135-145°F (57-63°C), and for well-done, 145-155°F (63-68°C).
  • Let the steak rest for 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
  • Use a sharp knife to slice the steak against the grain. This will make it easier to chew.
  • For the arugula salad, use fresh, peppery arugula. Arugula that is wilted or yellowed will not taste as good.
  • For the Catalina dressing, use good quality olive oil and vinegar. The better the ingredients, the better the dressing will taste.
  • If you don't have Roquefort cheese, you can substitute another blue cheese, such as Gorgonzola or Stilton.

Conclusion:

This grilled skirt steak and arugula salad with Roquefort and Catalina dressing is a delicious and easy-to-make meal. The steak is tender and flavorful, the salad is fresh and peppery, and the dressing is tangy and sweet. This dish is perfect for a summer cookout or a weeknight dinner.

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