2 tsp Dijon mustard
1/2 tsp Worcestershire sauce
1 tsp balsamic vinegar
1/4 tsp salt
1/4 tsp pepper
1 lb skirt steak, or flank steak, cut into strips
5 oz arugula or Italian blend greens
1 pint cherry or grape tomatoes, halved
3/4 c chopped celery
2 green onions, chopped (white and green parts)
4 oz blue cheese, crumbled
2 TB lemon juice
1/3 c extra virgin olive oil
DirectionsMix first 5 ingredients in a small bowl. Add steak pieces and stir to coat. Let marinate at room temperatures for 15 to 30 minutes. Grill or sauté until medium-rare. Set aside and cool.
Combine remaining ingredients in a large salad bowl and toss gently to combines. Divide salad among 4 plates and serve steak over salad.