Steakhouse Salad With Balsamic and Blue Cheese

Step 1

Pat1¼ lb. skirt steakdry with paper towels; halve crosswise if too long to fit on grill. Prick all over with a paring knife.

Step 2

Combine3 garlic cloves, finely grated,¼ cup Worcestershire sauce,¼ tsp. cayenne pepper,¼ cup extra-virgin olive oil,¼ cup balsamic vinegar,1汤匙。纯枫糖浆,1汤匙。Diamond Crystal or 1¾ tsp. Morton kosher salt, and1 tsp. freshly ground black pepperin a large resealable plastic bag. Add steak and seal bag; massage steak to coat. Chill at least 2 hours and, preferably, up to 6 hours. Let steak sit at room temperature 30 minutes before grilling.

Step 3

Prepare a grill for medium-high heat; oil grate withvegetable oil. Toss½ loaf country-style bread, torn into 4" pieces, with¼ cup extra-virgin olive oilin a large bowl to coat. Grill bread, turning occasionally with tongs, until golden brown and lightly charred in spots, about 1 minute. Return to bowl and season with salt.

Step 4

Remove steak from marinade, letting excess drip back into bag, and pat dry with paper towels. Lightly rub all over with vegetable oil. Grill steak until evenly charred and medium-rare (an instant-read thermometer inserted into thickest part of steak should register 125°), about 2 minutes per side. Transfer to a cutting board and let rest 10–15 minutes.

Step 5

Meanwhile, whisk2 Tbsp. Dijon mustardand remaining3 Tbsp. balsamic vinegarand1 tsp. pure maple syrupin a large bowl; season with salt. Slowly stream in remaining¼ cup extra-virgin olive oil, whisking constantly until dressing is emulsified. Add1 large head of romaine lettuce, leaves separated, torn, and1 large tomato, cut into wedges, to dressing and toss to coat. Tear bread into very large pieces and add to salad; toss again.

Step 6

Transfer salad to a platter or divide among plates. Thinly slice steak against the grain and arrange on top; drizzle any accumulated juices over. Top with3 oz. Danish blue cheese, thinly sliced, broken into large pieces, and season with black pepper.