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Category: Salads - Meat
Prep Time: Cook Time: Total Time:
1 1/2 tbsp balsamic vinegar
1 small clove garlic , minced
4 tbsp olive oil
Table salt and ground black 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 or any salad mix, including baby spinach
1/2 cup crumbled blue cheese
Whisk vinegar, garlic, and 3 tbsp oil together in small bowl. Season with salt and pepper to taste.
Brush onion with remaining 1 tbsp oil. Season onion and steaks with salt and pepper.
Grill over hot fire until steaks are well browned on both sides and internal temperature registers 125 degrees, 5 to 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.
Toss arugula with 1/4 cup dressing in large bowl and season with salt and pepper to taste. Divide arugula among 4 individual plates or place on one large platter. Arrange steak and onions on top. Drizzle remaining dressing over steak and onions and scatter cheese on top. Serve. Serves 4
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GRILLED STEAK AND ONION SALAD
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Category: Salads - Meat
Prep Time: Cook Time: Total Time:
1 1/2 tbsp balsamic vinegar
1 small clove garlic , minced
4 tbsp olive oil
Table salt and ground black 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 or any salad mix, including baby spinach
1/2 cup crumbled blue cheese
Whisk vinegar, garlic, and 3 tbsp oil together in small bowl. Season with salt and pepper to taste.
Brush onion with remaining 1 tbsp oil. Season onion and steaks with salt and pepper.
Grill over hot fire until steaks are well browned on both sides and internal temperature registers 125 degrees, 5 to 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.
Toss arugula with 1/4 cup dressing in large bowl and season with salt and pepper to taste. Divide arugula among 4 individual plates or place on one large platter. Arrange steak and onions on top. Drizzle remaining dressing over steak and onions and scatter cheese on top. Serve. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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