Grilled Skirt Steak with Radish and Blue Cheese

4 servings
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 Tbsp. red wine vinegar
  • 2 tsp. Dijon mustard
  • 1/2 tsp. ground coriander
  • 1 pound skirt steak
  • 1/2 cup red onion, thinly sliced
  • 1 cup radish, thinly sliced
  • 3 cups baby arugula
  • 1/3 cup blue cheese, crumbled
  • Preheat a grill or grill pan over high heat. Season your steak with salt and freshly ground black pepper on both sides. Drizzle with 2 Tbsp. of olive oil then place on the hot grill. Cook without moving for 3 minutes, then flip and continue to cook for another 2 minutes.

  • In the meantime, whisk together the red wine vinegar, Dijon, coriander and 4 Tbsp. of olive oil. Season lightly with salt and pepper then add the red onion, radish and arugula. Toss to thoroughly combine then give the salad a taste, adding additional salt and pepper if necessary. Gently mix in the blue cheese. Remove the steak from the grill and slice it thinly against the grain. Serve on top of the radish salad. Enjoy with Lipton Peach Iced Tea!

Iced Tea Pairing -

Lipton Peach Iced Tea

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