Ingredients

1 lb. skirt steak (trimmed of excess fat if necessary, halved crosswise, at room temperature)

1 1/2 Tbsp. olive oil

2 cups cherry tomatoes (halved)

1/2 cup blue cheese (crumbled)

1/2 lb. arugula (baby)

vinaigrette (below)

3 Tbsp. chives (minced, 2 thinly sliced scallions or 3 tablespoons finely chopped red onion, for garnish, optional)

1 Tbsp. Dijon mustard (coarse)

2 Tbsp. wine vinegar

1/4 tsp. worcestershire sauce

1/2 tsp. honey

1/3 cup olive oil