Grilled-Steak Salad with Worcestershire Vinaigrette

Ingredients

• Red Onion

  Freshdirect

  1 small raw or 70g

• Onions

  Sweet, raw

  1 onion or 331g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  4 tsp or 18g

• Beef plate

  Inside skirt steak, separable lean only, trimmed to 1/4" fat, all grades, raw

  24 oz or 680g

• Worcestershire sauce

  4 tbsp or 68g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Thyme

  Fresh

  1 tsp or 0.8g

• Arugula

  Raw

  10 cup or 200g

Directions

1. Preheat a gas grill to medium-high (about 450°) for direct heat cooking.
2. Peel the red and sweet onions and cut into 1/4-inch wedges.
3. Toss the onion wedges with olive oil and a pinch of salt and pepper.
4. Pat the steak dry, then season both sides with salt and pepper. If needed, cut into portions.
5. Oil the grill grates, then grill the steak, covered, turning once, until medium-rare, 6–10 minutes total. Transfer to a cutting board and rest 5 minutes.
6. Grill the onions in a grill basket, covered, stirring occasionally, until charred and tender, 6–8 minutes.
7. Whisk the Worcestershire sauce, olive oil, chopped thyme, and a pinch of salt to make the vinaigrette.
8. In a large bowl, lightly dress the arugula with some vinaigrette and fold in the grilled onions.
9. Slice the rested steak against the grain. Plate the arugula and onions, top with steak, and drizzle with more vinaigrette to taste.