Dijon Garlic Skirt Steak Salad with Blue Cheese and Roasted Peppers

Directions

For the steak: 

Preheat your grill.

in a small bowl combine the dijon mustard and fresh garlic and set aside. Generously sprinkle both sides of each piece of steak with Paleo Pink Powder (or your favorite rub) and rub the spices into the meat. Using your hands, scoop up some of the mustard mixture and rub it all over each piece of steak (top and bottom) to create a thin to medium layer of mustard (use up all the mustard mixture). Wash hands thoroughly.

Grill the steak over high flame, approximately 5 minutes per side, to medium rare or medium (or your desired level of doneness).

Let steak sit on the counter for 10 minutes before slicing against the grain into 1/4 inch thick slices.

For the Dressing:

Combine olive oil, balsamic vinegar, salt and pepper in a small bowl or magic bullet.

For the Salad:

In a large bowl, combine arugula, sliced roasted peppers, and 1/2 of the dressing (or dress to your taste). Distribute the salad evenly onto 6 plates and top each plate with 1 oz. cheese. Place 4 oz. steak slices on top of each salad and drizzle some balsamic dressing over the steak and serve.