This meaty main-course salad has loads of full flavor thanks to a glaze on the steak, a mustardy vinaigrette, and a generous sprinkling of blue cheese. Red onions, grilled to perfection, are sweet and caramelized, a delicacy all by themselves. Add them to this dinner salad of tender baby greens, thin slices of juicy umami steak, chunks of savory blue cheese, and you pretty much have supremacy on a plate.
Our red onion was the size of a small cantaloupe! To save time during the week, we grilled the onion slices two nights prior along with another dinner. Just make sure they get soft enough and start to caramelize. Once cooled, refrigerate the onions in a sealed container, then let them come to room temperature before assembling the salad.
Because the skirt steak took just three minutes total for medium rare, I cooked it on a grill pan on the stovetop (wasn’t about to heat up the outside grill in 90-something degree heat for a matter of only a few minutes!) Make sure to tent with foil for 5-10 minutes before slicing, so that the juices redistribute themselves; then pour those tasty drippings back over the sliced meat.
- 1 tsp. Worcestershire sauce
- 1/4 cup plus 3 tsp. extra-virgin olive oil
- 1 lb. skirt steak, trimmed and cut in half
- 4 tsp. sherry vinegar
- 1 tsp. Dijon mustard
- 1 tsp. honey
- 1/2 tsp. minced garlic
- Kosher salt and freshly ground black pepper
- 1 medium red onion, sliced crosswise in 1/4-inch-thick rounds
- 6 oz. baby greens (6 packed cups)
- 1 cup cherry tomatoes, halved
- 3 oz. blue cheese, crumbled (about 3/4 cup)
- Heat a large grill pan over medium-high heat or prepare a medium-high (400°F) gas or charcoal grill fire.
- In a baking dish just large enough to hold the steak, combine the Worcestershire sauce and 1 tsp. olive oil. Add the steak and turn to coat both sides.
- Combine the vinegar, mustard, honey, garlic, 1/2 tsp. salt, and several grinds of black pepper in a small bowl. Slowly whisk in the 1/4 cup olive oil.
- Brush the onion slices with the remaining 2 tsp. olive oil, and grill until tender, about 4 minutes per side.
- Season the steak with salt and pepper and grill (alongside the onion if you didn’t precook them), flipping once, 3 to 5 minutes total for medium rare. Transfer the steak to a cutting board, tent with foil, and let rest 5 minutes.
- Toss the greens and tomatoes with just enough of the vinaigrette to coat lightly and divide among serving plates.
- Slice the steak across the grain, separate the onion into rings, and arrange both over the greens. Sprinkle the blue cheese over the salad, drizzle with additional dressing, if you like, and serve.
By Laraine Perri