Skirt Steak | 20something cupcakes

Tacos, allow me to introduce you to the classic Argentinean combination of skirt steak and chimichurri.

Skirt Steak + {Summer} Squash Tacos

This isn’t, however, the traditional chimichurri made with parsley that you might be thinking of. This one’s made with arugula and basil – and it’s pretty divine.

Also – we’ve gone ahead and added grilled summer squash to these beauties, up-ing the health factor, and an easy goat cheese crema – which is really just a fancy term for goat cheese mixed with Greek yogurt.

This is one of my favorite meals I’ve made in a while, and it’s so super-simple – and perfect for summer! Cranking up my good ol’ Griddler to its highest heat got me the grill marks I was looking for, and I didn’t have any pots and pans to dirty up in the process since I used it for the meat, the squash, and even the tortillas.

This time of year, we could all use a little more salad in our lives.

This salad, however, isn’t your average salad. This salad just so happens to be filled with some of my favorite ingredients ever to exist. Anything with arugula instantly wins me over, and I love the addition of skirt steak – it’s a great way to mix up the usual grilled chicken routine. Topping it all off with a super-easy mustard vinaigrette and crumbles of fresh blue cheese just takes it to the next level. It’s so delish, and best of all, so simple – you’ll be ready to eat in less than 15 minutes.

Which means more of another thing we could all use more of right about now: TIME! Cheers to that!

Skirt Steak + Arugula Salad with Blue Cheese and Mustard Vinaigrette

Via Smitten Kitchen, adapted from Gourmet

1 pound skirt steak, trimmed of excess fat, 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
3 tablespoons minced chives, 2 thinly sliced scallions, or 3 tablespoons finely chopped red onion {for garnish}

For the Steakhouse Mustard Vinaigrette:

1 tablespoon coarse Dijon mustard
2 tablespoons wine vinegar
1/4 teaspoon Worcestershire sauce
1/2 teaspoon honey
1/3 cup olive oil

Pat steak dry and season on both sides 1/2 teaspoon salt and many grinds of black pepper.

Got a cast-iron skillet?

Heat skillet on medium-high to high and add olive oil. When oil begins to shimmer, place steak in skillet and let it cook for 5 minutes without touching it. Turn it once, and cook for another 3 minutes for medium-rare.

Got a grill?

Prepare grill for direct-heat cooking over hot charcoal or high heat for gas. Oil grill rack, then grill steak, covered only if using a gas grill, turning once, 4 to 6 minutes total for medium-rare. If using an indoor grill, heat to medium-high and cook for about the same time.

Transfer steak to a cutting board and let rest, loosely covered with foil, for five minutes. Arrange arugula on a large platter. Thinly slice steak on the diagonal, across the grain. Arrange over arugula, then toss halved cherry tomatoes and blue cheese over platter. Add vinaigrette to taste, then add garnish of your choosing. Serve with additional vinaigrette on the side.

Serves 4.