Grilled Skirt Steak Salad

(Recipe for 4)

Steak Preparation:

1½ lbs. - skirt steak ( cleaned and trimmed)
4 leaves - fresh basil (washed and broken)
2 cloves - fresh garlic ( minced)
1 tbs. - olive oil
1 lemon - (juiced)
to taste - salt and black pepper

Mix all ingredients and let the steak marinate for 1½ hrs. Over hot coals, grill steak for 4 mins. on each side to attain a Medium steak. Let rest for 5 minutes before slicing. Chef suggests using the finest quality skirt steak you can find. Pick one which has been Jaccarded or needled. This will result in a steak which is tender. We use a Black Angus Skirt Steak which has always given us great results.

Balsamic Vinaigrette Salad Dressing (approx. 4 oz):

2 tsp. - Dijon mustard
2 cup - olive oil
1 cup - hazelnut oil
½ tsp. - minced garlic
½ tsp. - minced shallot
½ cup - balsamic vinegar
¼ cup - cold water
1 lemon - juiced
salt and black pepper - to taste

Salad Preparation:

3 cups - arugula (washed)
2 each - beefsteak tomatoes, sliced (fully ripened)
1 small - Maui onion, peeled and sliced (any sweet onion like vidalia or walla walla is ok)
½ cup - Maytag bleu cheese (adjust amount to your liking)
¾ lb. - fingerling potatoes (cut in ½ lengthwise, cooked and cooled)
4 oz - balsamic vinaigrette salad dressing

Lightly oil and season the tomatoes, potatoes and onions and grill over hot coals for 2 mins. on each side. Try not to turn too often to avoid sticking and falling apart. Remove from grill and toss with a splash of olive oil, fresh basil, salt and pepper. Let cool. Toss arugula in ½ the dressing. Slice meat and arrange rest of ingredients (divided into 4 plates) in a tight stack starting with the potatoes, tomatoes, arugula, onions, steak slices and the crumbled cheese on top. Drizzle the remaining dressing around the edge of the plate.