| 13 | 25 | 301 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 6 |
| 2 tbsp | Whole grain mustard |
| 1 tsp | Worcestershire sauce |
| 1 tsp | Balsamic vinegar |
| 1/4 tsp | Kosher salt |
| 1/4 tsp | Black pepper |
| 454 gm | Beef, skirt steak (cut into 3 pieces) |
| 142 gm | Arugula |
| 1 cup | Cherry Tomatoes (halved) |
| 3/4 cup | Celery (chopped) |
| 2 stalk(s) | Green onion (chopped) |
| 86 gm | Blue cheese (gorgonzola) (crumbled) |
| 2 tbsp | Lemon juice |
| 1/4 cup | Olive Oil, Extra Virgin |
Heat a grill to high (450° to 550°).
Mix mustard, Worcestershire, vinegar, salt, and pepper in a medium bowl. Add steak, tossing to coat.
Grill steak, turning once halfway through until done the way you like, 6 to 8 minutes for medium. Let rest, covered with foil, 10 minutes before slicing.
Meanwhile, prepare the salad. Add the arugula, cherry tomatoes, celery, green onion, blue cheese, lemon juice, and olive oil to a large bowl and toss gently to combine.
Divide salad for each person and serve steak over salad.
| Meat Alternative | 0.1 |
| Milk Alternative | 0.3 |
| Vegetables | 1.9 |
