Grilled Skirt Steak with Heirloom Tomato

Ingredients

• 1 cup Rice wine vinegar to taste
• Salt
• ground black pepper
• 1 Red onion, julienned
• 1 cup Mayonnaise, your favorite
• 2 Tbsp. Gochujang, add more if desired
• 2 Tbsp. Roasted garlic puree
• 1 tsp. Lime juice
• 4 ea. Skirt Steak, 5–6 oz pieces
• 1 tbsp. olive oil
• 5 – 6 ea. Heirloom tomatoes, large, multicolored, 1” slices, 3 per person
• 1 Tbsp. Extra virgin olive oil
• 1 cup Quinoa, cooked
• 4 cups Wild arugula, small leaves
• 4 Tbsp. Blue cheese, your favorite, crumbled
• 3 Tbsp. Lime juice
• 6 Tbsp. Extra virgin olive oil
• pepper