Black and Blue Steak Salad
Black and Blue Steak Salad
Submitted by Chef Laura Cavender
Meat and Poultry
Ingredients
- 6 tablespoons Fustini’s Tuscan Herb olive oil, divided
- 1 red onion, thinly sliced into half-moons
- 4 tablespoons Fustini’s 18 Year balsamic, divided
- 1 tablespoon brown sugar
- kosher salt and freshly ground black pepper
- 1 lb. skirt steak
- 1 5 oz. container of baby arugula
- 1 cup red grape tomatoes, halved lengthwise
- 1 cup yellow grape tomatoes, halved lengthwise
- 2 oz. Blue cheese, crumbled
Directions
- In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add onion and cook until soft, 5 minutes. Add 2 tablespoons of balsamic vinegar and brown sugar, and continue to cook for another 2 minutes, until very soft. Season with salt and pepper, then remove to bowl and let cool.
- Rub grill pan with 1 tablespoon olive oil and heat over high heat. Season skirt steak generously with salt and pepper, and grill steak for 3 minutes per side for medium-rare. Remove steak to a cutting board and let sit for 5 minutes.
- In a large bowl, whisk together the remaining balsamic with the remaining 4 tablespoons of olive oil, then season with salt and pepper. Add arugula and tomatoes to vinaigrette and toss gently to combine. Thinly slice steak diagonally across the grain. Divide salad mixture among 4 plates. Top each with caramelized onions, steak, and crumbled blue cheese, and serve immediately.
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