Ingredients

• 1 pound (lb) skirt steak
• 1-2 tablespoons (tbsp) olive oil
• 1 cup (c) cherry tomatoes, halved
• 1/2 ounces (oz) crumbled blue cheese
• 1/2 pound (lb) baby arugula
• 3 tablespoons (tbsp) minced chives
• 2 each thinly sliced scallions
• 3 tablespoons (tbsp) finely chopped red onion

Instructions

Pat steak dry and season on both sides with salt and pepper.

To cook in a cast-iron skillet: Heat the skillet over medium-high to high, add olive oil, and when it shimmers, place the steak in. Do not move for 5 minutes. Flip and cook for another 3 minutes for medium-rare.

To grill: Prepare to grill steaks for direct-heat cooking. Grill on hot charcoal or high heat gas, turning once, for 4 to 6 minutes total for medium-rare.

Transfer to a board to rest under foil for 5 minutes. Arrange arugula on a platter, slice steak thinly across the grain, and lay over arugula. Top with tomatoes and blue cheese. Add vinaigrette to taste, and garnish with chives, scallions, or onion. Serve with extra vinaigrette on the side.