Grilled Skirt Steak and Arugula Salad with Roquefort and Catalina Dressing
['1 tablespoon ketchup', '2 tablespoons grainy mustard', '2 teaspoons sugar', '1 teaspoon minced garlic', '2 tablespoons fresh lime juice', '2 tablespoons balsamic vinegar', '1/3 cup extra-virgin olive oil', '1 pound skirt steak, trimmed of excess fat and halved crosswise', '2 bunches arugula (3/4 pound), tough stems discarded', '1/2 cup crumbled Roquefort or other blue cheese (1/4 pound)']
Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure
Whisk together ketchup, mustard, sugar, garlic, lime juice, vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
Pat steak dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Oil grill rack, then grill steak, covered only if using a gas grill, turning once, 4 to 6 minutes total for medium-rare.
Transfer steak to a cutting board and let rest, loosely covered with foil, 5 minutes.
Toss arugula with enough dressing to coat.
Thinly slice steak diagonally across the grain. Serve steak over salad, sprinkled with Roquefort.
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