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23 July 2006

Grilled Steak and Onion Salad (Cooks Illustrated)

Grilled Steak and Onion Salad

Serves 4

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

1 1/2 tablespoons balsamic vinegar

1 small clove garlic , minced

4 tablespoons olive oil

Table salt and ground black pepper

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

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

2. Brush onion with remaining 1 tablespoon oil. Season onion and steaks with salt and pepper.

3. 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.

4. 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.