Main Dish - Grilled Steak and Onion Salad
From Cook's Country:
Any salad mix, including baby spinach, can be used in place of the arugula.
- 1 1/2 T balsamic vinegar
- 1 small garlic clove, minced
- 4 T olive oil
- Salt and pepper
- 1 large red ohion, cut crosswise into 1/2-inch-thick rounds
- 2 boneless strip or rib-eye steaks, each 12 oz and 1 1/2 inches thick
- 11 cups lightly packed stemmed arugula
- 1/2 cup crumbled blue cheese
Whisk vinegar, garlic, and 3 T oil together in small bowl. Season with salt and pepper to taste.
Brush onion with remaining 1 T of oil. Season onion and steaks with salt and pepper.
Grill over hot fire until steaks are well browned on both sides and internal temperature registers 125 degrees, 5 to 7 minutes per side, and onions are charred and soft, about 4 minutes per side. Transfer to cutting board and let steaks rest 5 minutes. Slice steaks thinly across grain.
Toss arugula with 1/4 cup dressing in large bowl and season with salt and pepper to taste. Divide arugula among 4 individual plates or place on one large platter. Arrange steak and onions on top. Drizzle remaining dressing over steak and onions and scatter cheese on top. Serve