Grilled-Steak Salad with Worcestershire Vinaigrette

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Arugula

  Raw

  10 cup or 200g

• Worcestershire sauce

  ¼ cup or 69g

• Salt

  Table

  ¼ tsp or 2g

• Beef plate

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

  1 ½ lb or 680g

• Salt

  Table

  ¾ tsp or 5g

• Thyme

  Fresh

  1 tsp or 0.8g

• Onions

  Raw

  2 medium (2-1/2" dia) or 220g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

1. Peel onions and cut into 1/4-inch wide wedges.
2. Make dressing: Whisk together Worcestershire sauce, oil, thyme, and salt.
3. Grill onions and steak: Prepare a gas grill for direct-heat cooking over moderately high heat.
4. Toss onions with 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cut steak into 4 pieces and sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
5. Oil grill rack, then grill steak, covered, turning over once, 6 to 10 minutes total for medium-rare. Transfer to a cutting board and let stand while onions cook.
6. Grill onions in grill basket, covered, stirring occasionally, until charred and tender, 6 to 8 minutes.
7. Assemble salad: Toss arugula and onions with some of dressing. Slice steak and serve, drizzled with dressing to taste, with arugula salad.

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