Grilled Skirt Steak Caprese

Directions

1Make the vinaigrette: Whisk together the vinegar, mustard, salt and pepper in a medium bowl. While whisking, slowly drizzle in the oil and whisk until emulsified. Set aside.

2Place the steak in a plastic bag. Add half the vinaigrette and turn to coat. Let the steak sit at room temperature for 30 minutes.

3Remove the steak from the marinade and pat dry. Season with salt and pepper. Grill on a hot grill or coals until lightly charred on both sides and just cooked to medium rare doneness - about 4 minutes a side. Transfer meat to a cutting board and let rest for 5 minutes.

4Meanwhile, mix the arugula and red onion in a large bowl. Add some of the remaining vinaigrette and toss to coat. Season with salt and pepper.

5Thinly slice the steak across the grain and arrange it on a platter with the tomatoes. Serve with arugula salad