Skirt Steak Salad With Blue Cheese

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smitten kitchen
Nutrition per serving    (USDA % daily values)
CAL
598
FAT
140%
CHOL
58%
SOD
36%

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Ingredients for 4 servings

1 pound skirt steak, trimmed of excess fat if necessary, halved crosswise, at room temperature

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

1 tablespoon coarse Dijon mustard

2 tablespoons wine vinegar

1/4 teaspoon Worcestershire sauce

1/2 teaspoon honey

1/3 cup olive oil

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