Grilled Steak and Onion Salad

Ugh. I've been a bad blogger, but I've still been cooking. I've made quite a few recipes over the past few weeks, so hopefully I'll put up more posts this week. I've just been so damn busy with work and friends and the usual running around. Plus it's been so hot in the house that we've been eating out much more than usual.

All of that aside, there's a local pub in my neighborhood that serves quite a bit of surprisingly good food. They have a warm steak salad that I love. It's got the steak and gorgonzola cheese, but it also had chopped portobello mushrooms and walnuts. All served over a bed of mixed greens. It's top with very thin steak frites. It's great with a glass of cabernet.

So, when I saw this recently, I was happy to make it. It was easy and tasted great. I usually serve it with grilled fresh sweet corn from the farmer's market. The way I do the corn is to husk it and rub it down with olive oil. Then I salt and pepper each ear and the Husband throws it on the grill for 10 or 15 minutes at medium high.



But I digress. Herewith,

Grilled Steak and Onion Salad
Serves 4

Note: Any salad mix, including baby spinach (which I used), can be used in place of the arugula.

1 1/2 tablespoons balsamic vinegar
1 small garlic clove, minced
4 tablespoons olive oil
salt and 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 tablespoons 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 o 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 alt and pepper to taste. Divide arugula among 4 individual plates or place on one large platter (as I did). Arrange steak and onions on top. Drizzle remaining dressing over steak and onions and scatter cheese on top. Serve.

A note regarding additions and enhancements: I made the recipe as I found it, but when I make it again, I plan to add some toasted walnuts or pecans as well as grilled cherry tomatoes.