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

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.

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.

Steps:

• If necessary, cut the steak crosswise into large pieces that will fit into a shallow, nonreactive dish. Transfer the steaks to the dish. In a glass measuring cup or bowl, whisk together the olive oil, vinegar, scallions, capers, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour about 1/3 of the dressing (about 1/3 cup) over the steak and turn to coat both sides.
• Add the parsley and 1 tablespoon mint to the reserved dressing, stir, and set aside until ready to use. Cover and refrigerate the steak for at least 30 minutes or up to 24 hours. (If marinating the steak overnight, cover and refrigerate the reserved dressing.)
• In a small sauté pan set over medium heat, toast the pine nuts, tossing often, until golden brown, about 3 minutes. Set aside.
• Set the grill to medium-high heat, or heat a grill pan on the stovetop over medium-high. Pat the steaks dry with a paper towel and grill for 3 to 5 minutes on each side for medium-rare. Transfer to a plate, sprinkle with salt, and allow to rest for 10 minutes.
• While the steak rests, cut the romaine hearts lengthwise into quarters. Arrange the romaine hearts in one layer on a large platter, leaving room on one side for the steak. Sprinkle the feta, pine nuts and the remaining 1 tablespoon mint over the romaine. Slice the steak crosswise into 3-inch pieces, then slice against the grain to cut the steak into wide strips. Arrange the sliced steak on the platter, then drizzle the reserved dressing over the romaine and steak. Serve immediately.