* Steak Salad w/ Grilled Red Onions
Harris Ranch Prime Flat Iron Steak, 6oz. THUMBNAIL
In Stock
$5.49
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Organic Girl Baby Spring Mix, 5oz THUMBNAIL
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$4.99
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Organic Valley Blue Cheese Crumbles, 4oz THUMBNAIL
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$4.99
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Organic Red Onion, ea. THUMBNAIL
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$0.99
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Garlic Bulb, ea. THUMBNAIL
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$0.75
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Farchioni Colli Guidi Extra Virgin Olive Oil, 1L THUMBNAIL
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$13.99
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Lea & Perrins Worcestershire, 10 fl oz THUMBNAIL
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$5.99
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Napa Valley Organic Red Wine Vinegar, 12.7oz. THUMBNAIL
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$5.49
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Steak Salad with Grilled Red Onions

  • 1 tsp. Worcestershire sauce
  • 1/4 cup plus 3 tsp. extra-virgin olive oil
  • 1 lb. flat iron steak, trimmed
  • 4 tsp. red wine 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, 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. 

Serves 4. 
Pair with Malbec!

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