PICKLED RED ONIONS

1. Place the vinegar in a bowl, season with salt and pepper
2. Bring a pot of water to a boil. Add the onions, stir 10 seconds, drain immediately. Add to the vinegar mixture and let sit 2 hours minimum or overnight. (longer is better)

GOCHUJANG AIOLI

1. Combine all ingredients in a bowl. Mix until well combined. Add more gochujang if desired.
2. Season with salt and pepper

SKIRT STEAK

1. Preheat a grill.
2. Season meat with salt and pepper.
3. Let sit for 30 minutes.
4. Drizzle with olive oil and grill the meat until desired doneness, let rest for 5 – 10 minutes. We cook ours until 130°F on an instant-read thermometer, approx. medium rare.
5. Transfer to a platter, tent with foil to keep warm and let rest for 10 minutes until ready to serve.

TOMATOES

1. Increase the grill to high heat.
2. Season the tomatoes with salt and pepper. Drizzle with 1 tablespoon of extra virgin olive oil. Grill the tomatoes on high heat on one side until slightly charred, but still raw. Set aside.
3. Cook the quinoa according to the directions on the package. Let cool.

SALAD

1. Whisk the lime juice, oil, salt, and pepper in a small bowl.
2. Combine the arugula and quinoa in a bowl. Add the lime dressing and season with salt and pepper.

TO ASSEMBLE

1. Place the tomatoes, grill marks facing up on one side of the plate. Place a portion of the arugula and quinoa on top. Sprinkle with blue cheese.
2. Slice the skirt steak against the grain in thin slices.
3. Place the skirt steak partially on the salad and top with Pickled Red Onions.
4. Place 3 large dots of Gochujang aioli next to the steak.