Grilled Skirt Steak and Rocket Salad with Roquefort and Catalina Dressing

Ingredients for Grilled Skirt Steak and Rocket Salad with Roquefort and Catalina Dressing

• 1 tablespoon ketchup

• 2 tablespoons grainy mustard

• 2 teaspoons sugar

• 1 teaspoon minced garlic

• 2 tablespoons fresh lime juice

• 2 tablespoons balsamic vinegar

• 80ml extra-virgin olive oil

• 450g skirt steak, trimmed of excess fat and halved crosswise

• 2 bunches rocket (350g ), tough stems discarded

• 60g crumbled Roquefort or other blue cheese (110g )

How to make Grilled Skirt Steak and Rocket Salad with Roquefort and Catalina Dressing

Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure

Whisk together ketchup, mustard, sugar, garlic, lime juice, vinegar, oil, 1/4 teaspoons salt, and 1/8 teaspoons pepper.

Pat steak dry and season with 1/2 teaspoons salt and 1/4 teaspoons pepper. Oil grill rack, then grill steak, covered only if using a gas grill, turning once, 4 to 6 minutes total for medium-rare.

Transfer steak to a cutting board and let rest, loosely covered with foil, 5 minutes.

Toss rocket with enough dressing to coat.

Thinly slice steak diagonally across the grain. Serve steak over salad, sprinkled with Roquefort.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.