Grilled Steak and Onion Salad
"If you love steak and blue cheese, you'll think this is devine! Any salad mix, including baby spinach, can be used in place of the arugula."
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 1⁄2 tablespoons balsamic vinegar
- 1 small garlic clove, minced
- 4 tablespoons olive oil
- table salt & fresh ground pepper
- 1 large red onion, cut crosswise into 1/2-inch-thick rounds
- 2 (12 ounce) boneless strip steaks or (12 ounce) rib eye steaks, each 12 ounces and 1 1/2 inches thick
- 11 cups lightly packed stemmed arugula
- 1⁄2 cup crumbled blue cheese
- 1⁄2 cup walnuts, chopped and toasted
directions
- Whisk vinegar, garlic, and 3 tablespoons oil together in small bowl. Season with salt and pepper to taste.
- Brush onion with remaining 1 tablespoon 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 and walnuts on top. Serve.
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Reviews
-
this is a classic! i look forward to leftover steak when i "accidentally" cook too much, just so i can make this. if i have any, i add a very ripe slice pear. yum. we have this with some crusty bread and call it dinner.
RECIPE SUBMITTED BY
The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture.
Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods.
I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games.
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Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896.
I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
