A crisp, cool, and delicious answer to “what’s for dinner”. Perfectly grilled steak, balsamic roasted red onions, and crumbled blue cheese top crunchy greens for a meal that packs a flavor punch.
By Amy Casey
A crisp, cool, and delicious answer to “what’s for dinner” is a steak salad. Perfectly grilled steak, balsamic roasted red onions, and crumbled blue cheese top crunchy greens for a meal that packs a flavor punch.
Balsamic Herb Steak and Red Onion Salad can be served warm or cold. If dinnertime is hectic around your house, it is an ideal make-ahead meal. The red onions and steak can be cooked in advance. Once they are cool, store them in the refrigerator until it is time to eat. Shake up the vinaigrette and chop the lettuce. Store them along with the onions and steak in the refrigerator. When it is dinnertime, slice the skirt steak and place it on top of the romaine lettuce along with the red onions, a sprinkling of crumbled blue cheese and a drizzle of the balsamic herb vinaigrette.
A couple parts of this recipe make it standout as a winner. First, a homemade balsamic herb vinaigrette does triple duty as a robust sauce to roast along with the red onions, as a hearty marinade for the skirt steak, and as a slightly sweet and tangy dressing for the salad. Shake up the vinaigrette in a mason jar so any leftovers can be easily stored in the refrigerator. Second, skirt steak adds rich and intense flavor to the salad when it is grilled over a hot fire.
When grilling the steak, sear it over a high heat to ensure that an amazing crust (the flavor-packed charred and blackened bits on the steak) forms. Skirt steak is a thin cut of beef that cooks up quickly. Cook it to medium rare or medium for 3 to 4 minutes per side to guarantee a tender steak. The steak should rest for ten minutes tented loosely under foil after it comes off the grill. While the steak rests, the juices are redistributed. To slice, cut the steak in 4 inch sections with the grain of the meat. Then slice each piece against the grain into one-quarter inch strips for tender and juicy steak.
- 2 large red onions cut in ¼ inch slices
- ½ cup balsamic vinegar
- 2 garlic cloves, minced
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 2 tablespoons soy sauce
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon pepper
- 1 cup olive oil
- 1 skirt steak, about 1½ pounds
- about ½ cup crumbled blue cheese
- 8 cups of chopped romaine lettuce
- Preheat oven to 400 degrees. Line a baking sheet with foil. Place onions in a single layer on the baking sheet. Set aside.
- In a mason jar, combine balsamic vinegar, garlic, brown sugar, Dijon mustard, soy sauce, oregano, thyme, basil, pepper, and olive oil. Screw on a tight fitting lid and give the marinade/vinaigrette a good shake. Pour about ? cup of the mixture over the onions and toss to coat. Roast onions in oven for 25 – 30 minutes or until the onions are soft and slightly browned. Remove from oven and set aside.
- While the onions are roasting, place the steak in a resealable bag and add ½ cup of the marinade/vinaigrette. Seal bag and marinate at room temperature for 15 minutes. Preheat a grill to high heat.
- Remove the steak from the bag and discard the marinade. Place on the hot grill and cook without moving for 3 minutes for medium rare and 4 minutes for medium. Flip the steak over and grill for an additional 3 – 4 minutes. The internal temperature of the steak should be about 125 degrees.
- Remove steak from grill and cover with loosely foil for 10 minutes.
- After the steak rests, slice it against the grain in very thin slices. This insures that the meat will be tender.
- To assemble the salads, place about 2 cups of the romaine on each of 4 large plates. Top with the sliced steak, roasted red onions, blue cheese and a drizzle of remaining balsamic herb vinaigrette.