skirt steak salad with blue cheese
In case you were wondering what it is like to be the Smitten Kitchen Baby, it turns out that you get steak and (sweet) potatoes for dinner on the eve of your , and then pancakes for lunch (or you will when mama stops talking to the internet and makes them for you). You can sleep as little as you want, wake as irate as you please and you will still be zerberted on your ample belly once the sun comes up, hours later (sigh). When your nose starts running, you can wipe it on mama’s nightgown (as usual) and she won’t even suggest that if you had licked fewer fence posts and swing chains and let fewer little girls pull your hair and give you kisses at the park, that maybe you wouldn’t have caught another cold. When you sneeze, someone will say “Aw, gesundheit, little boo boo!” And when you refuse to nap at the Strongly Encouraged Nap Time, your parents will sigh, shrug and present you with your first gift.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Blue Cheese | 1 oz (28g) | 100 |
| Cherry | 1 cup (138g) | 87 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Red Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Arugula | 1 cup (20g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chives | 1 tbsp (3g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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