Grilled Steak and Onion Salad
From Cook's Country
We recommend a strong-flavored strip or rib eye steak for our Grilled Steak and Onion Salad recipe. They’re not the cheapest steaks out there, but we found their intense flavor and meaty texture were worth every penny. We grilled the steaks over a hot, single-level fire for a rich char and juicy interior. Giving the steaks at least a five-minute rest before slicing allowed the juices to redistribute through the meat. A simple, garlicky vinaigrette prepared with olive oil and sweet balsamic vinegar was enriched by the juices exuded from the steak once the salad was plated. Sharp-tasting, peppery arugula salad greens balanced the richness of the meat and blue cheese.
Any salad mix, including baby spinach, can be used in place of the arugula.
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