Description
Grilled steak and balsamic-roasted red onions
make this salad a flavor-packed dinner.
Ingredients
Units
Scale
- 2 large red onions cut in 1/4 inch slices
- 1/2 cups (118 ml) balsamic vinegar
- 2 garlic cloves, minced
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- 2 tbsp soy sauce
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 tsp pepper
- 1 cups (237 ml) olive oil
- 2 lbs (680 g) skirt steak
- 1/2 cups (118 ml) crumbled blue cheese
- 8 cups (1893 ml) chopped romaine lettuce
Instructions
- Preheat oven to 400°F (204°C).
- Line a baking sheet with foil.
- Place onions in a single layer on the baking sheet and 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 shake well.
- Pour about ½ cup of the mixture over the onions and toss to coat.
- Roast onions in the oven for 25–30 minutes, or until 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 the 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 the steak on the hot grill and cook without moving for 3 minutes for medium-rare and 4 minutes for medium.
- Flip the steak and grill for an additional 3–4 minutes.
- The internal temperature of the steak should be about 125°F (52°C).
- Remove steak from grill and cover loosely with foil for 10 minutes.
- After the steak rests, slice it against the grain in very thin slices.
- To assemble the salads, place about 2 cups of romaine on each of 4 large plates.
- Top with sliced steak, roasted red onions, blue cheese, and a drizzle of remaining balsamic herb vinaigrette.
Notes
- For a deeper balsamic flavor, marinate the red onions for at least 30 minutes before roasting.
- Substitute your favorite cheese for the blue cheese, such as feta or goat cheese.
- Store leftover steak and salad separately; the vinaigrette may soften the lettuce over time.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 600
- Sugar: 10
- Sodium: 800
- Fat: 40
- Saturated Fat: 10
- Unsaturated Fat: 25
- Carbohydrates: 40
- Fiber: 5
- Protein: 40
- Cholesterol: 100