1.25 lb skirt steak
3 garlic
1/4 cup worcestershire sauce
1/4 tsp cayenne pepper
3/4 cup olive oil
1/4 cup plus 3 Tbsp balsamic vinegar
1 Tbsp plus 1 tsp pure maple syrup
1 3/4 tsp kosher salt
1 tsp ground pepper
2 Tbsp dijon
1/4 loaf country style bread torn into 4” pieces
1 head romaine
1 large tomato cut into wedges
3 oz blue cheese danish, thinly sliced.
Instructions:
Combine garlic, worcestershire, cayen, 1/4 cup olive oil, 1/4 cup vinegar, 1 Tbsp ample syrup, 1 3/4 tsp salt, 1 tsp black peper in plastic bag. Addd steak and seal bag and massage to coat. Chill at least 2 hours preferably up to 6 hours. Let sit at room temp 30 minutes before grilling.
Prep grill and oil grate. Toss bread with 1/4 cup olive oil. Grill bread, turning occasionally about 1 minute. Return to bowl and season with salt.
Remove steak from marinade, letting excess drip into bag, pat dry, lightly rub with vegetable oil.
Grill steak until evenly charred and medium rare reads 125* in thickest part, about 2 minutes per side. Transfer to cutting board and let rest 10-15 minutes.
Whisk mustard and remaining 3 Tbsp vinegar and 1 tsp maple syrup in large bowl, season with salt, Drizzle in 1/4 cup olive oil, whisking constantly. ADd lettuce and tomato to dressing and toss. Tear bread into pieces. Transfer salad to a platter, slice steak against grain, top with blue chese and black pepper.