We don’t eat a lot of steak, but every once in a while either Tony or I have a craving.  (Tony more often than me.)  And there’s a very good meat market (not that kind of meat market, an actual meat market, with real butchers behind the counter) near us and it is so worth it when you do get the hankering for a steak to splurge and buy from the guys at Iowa Meat Farms.  So the other day we’re having our usual “what do you feel like for dinner” conversation (actually more like texting back and forth while I’m at work) and Tony suggests “how about steak sliders…I could grill one of those Tri-Tips from Iowa Meat Farms.  On a good crusty roll, with horseradish mayo and some of your pickled red onions?”  Sold.  Sometimes the boy does come up with some good ideas.

Which leads me to the Leftover Steak Salad.  We did have some steak left over (weird, right?) and I really wanted to use it in some sort of salad.  I thought about doing a Cobb Salad, but we had just had Cobb Salad (which, btw, will be a post soon), so I searched my favorite weblog (yes, Smitten Kitchen) and there it was.  Skirt Steak Salad with Arugula and Blue Cheese with a “steak house vinaigrette” made with Dijon mustard, Worcestershire and red wine vinegar.  Oh yeah.

Really simple (especially if you already have the leftover steak) and really delicious.  And, yes, it’s even worth going to the trouble to grill a steak just to make this salad!

Skirt Steak Salad with Arugula and Blue Cheese

1 pound skirt steak, trimmed of excess fat if necessary, halved crosswise, at room temperature (or whatever leftover steak you have)
1 to 2 tablespoons olive oil
1 pint (2 cups) cherry tomatoes, halved
1/2 cup (about 4 ounces) crumbled blue cheese
1/2 pound baby arugula
Vinaigrette (below)
3 tablespoons minced chives, 2 thinly sliced scallions or 3 tablespoons finely chopped red onion, for garnish

Pat steak dry and season on both sides 1/2 teaspoon salt and many grinds of black pepper.

In a cast-iron skillet: Heat skillet on medium-high to high and add olive oil. When oil begins to shimmer, place steak in skillet and do not move it for 5 minutes. Turn it once, and cook for another 3 minutes for medium-rare. You may need to cook your steak halves separately, depending on the size of your pan.

On a grill: Prepare grill for direct-heat cooking over hot charcoal or high heat for gas. 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, for five minutes. Arrange arugula on a large platter. Thinly slice steak on the diagonal, across the grain. Arrange over arugula, then toss halved cherry tomatoes and blue cheese over platter. Add vinaigrette to taste, then sprinkle with chives, scallions or red onion. Serve with additional vinaigrette on the side.

Steakhouse Mustard Vinaigrette
1 tablespoon coarse Dijon mustard
2 tablespoons wine vinegar
1/4 teaspoon Worcestershire sauce
1/2 teaspoon honey
1/3 cup olive oil

Whisk ingredients. Season with salt and pepper and adjust ingredients to taste.