Grilled-Steak Salad with Worcestershire Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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There are plenty of steak-and-onion salads, but none with a dressing like this one. Worcestershire sauce has just enough acid to balance the vinaigrette's oil. Ingredients:
1/4 cup worcestershire sauce |
1/4 cup olive oil |
1 teaspoon chopped fresh thyme |
1/4 teaspoon salt |
2 medium onions (preferably 1 red and 1 sweet), cut into 1/4-inch-wide wedges |
2 tablespoons olive oil |
3/4 teaspoon salt |
1/2 teaspoon black pepper |
1 1/2 pounds skirt steak |
5 ounces arugula (10 cups loosely packed), torn if large |
Directions:
1. Make dressing: Whisk together Worcestershire sauce, oil, thyme, and salt.
2. Grill onions and steak: Prepare a gas grill for direct-heat cooking over moderately high heat.
3. Toss onions with 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cut steak into 4 pieces and sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
4. Oil grill rack, then grill steak, covered, turning over once, 6 to 10 minutes total for medium-rare. Transfer to a cutting board and let stand while onions cook.
5. Grill onions in grill basket, covered, stirring occasionally, until charred and tender, 6 to 8 minutes.
6. Assemble salad: Toss arugula and onions with some of dressing. Slice steak and serve, drizzled with dressing to taste, with arugula salad.
7. Cooks' note: Steak and onions can be cooked in an oiled well-seasoned large (2-burner) ridged grill pan. Grill steak as above but for 9 to 11 minutes, and grill onions in pan (not in grill basket), uncovered.
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