The grilled red onions would had been if I hadn't dropped the onions on the floor...so not quite staying true to the title of this dish. But the smell of the flank steak being grilled and the beautiful red color of the summer cherry tomatoes made up for it. This was really easy to make and delicious at the same time.
Rooting from Fine Cooking, Apr/May 2014, I used a cheese recommended by the cheese specialist Ann at The Fresh Market named Ricotta Salata cheese, imported from Italy. It was a bit bland for a cheese to go with a sharp taste like grilled flank steak, but I appreciated the effort. I should have used the bleu cheese listed in the ingredient list.
The recipe yielded 4 servings, and a recommend for a weeknight dinner.
- 1 tsp Worcestershire sauce
- 1/4 cup + 3 tsp extra-virgin olive oil
- 1 lb skirt steak, trimmed and cut in half
- 4 tsp sherry 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
- 6oz baby greens (6 packed cups)
- 1 cup cherry tomatoes, halved
- 3oz blue cheese, crumbled (about 3/4 cup)
- Heat a large grill pan over medium-high heat or prepare a medium-high (400) 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.