Ingredients

• 1 tablespoon ketchup
• 2 tablespoons grainy mustard
• 2 teaspoons sugar
• 1 teaspoon minced garlic
• 2 tablespoons fresh lime juice
• 2 tablespoons balsamic vinegar
• 1/3 cup extra-virgin olive oil
• 1 pound skirt steak, trimmed of excess fat and halved crosswise
• 2 bunches arugula (3/4 pound), tough stems discarded
• 1/2 cup crumbled Roquefort or other blue cheese (1/4 pound)

Instructions

1. Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure
2. Whisk together ketchup, mustard, sugar, garlic, lime juice, vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
3. Pat steak dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Oil grill rack, then grill steak, covered only if using a gas grill, turning once, 4 to 6 minutes total for medium-rare.
4. Transfer steak to a cutting board and let rest, loosely covered with foil, 5 minutes.
5. Toss arugula with enough dressing to coat.
6. Thinly slice steak diagonally across the grain. Serve steak over salad, sprinkled with Roquefort.