Name: Grilled Steak and Onion Salad
Total time: PLACEHOLDER
Ingredients: 1 1/2 tablespoons balsamic vinegar; 1 small clove garlic , minced; 4 tablespoons olive oil; 1 large red onion , cut crosswise into 1/2-inch-thick rounds; 2 boneless strip or rib-eye steaks , each 12 ounces and 1 1/2 inches thick; 11 cups lightly packed stemmed arugula; 1/2 cup crumbled blue cheese

Why This Recipe Works

We recommend a strong-flavored strip or rib eye steak for our Grilled Steak and Onion Salad recipe. They’re not the cheapest steaks out there, but we found their intense flavor and meaty texture were worth every penny. We grilled the steaks over a hot, single-level fire for a rich char and juicy interior. Giving the steaks at least a five-minute rest before slicing allowed the juices to redistribute through the meat. A simple, garlicky vinaigrette prepared with olive oil and sweet balsamic vinegar was enriched by the juices exuded from the steak once the salad was plated. Sharp-tasting, peppery arugula salad greens balanced the richness of the meat and blue cheese.

Before You Begin

Any salad mix, including baby spinach, can be used in place of the arugula.

Instructions

Whisk vinegar, garlic, and 3 tablespoons oil together in small bowl. Season with salt and pepper to taste.

Brush onion with remaining 1 tablespoon 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.