Servings: 4

This meaty main-course salad has loads of full flavor thanks to a glaze on the steak, a mustardy vinaigrette, and a generous sprinkling of blue cheese.

Ingredients

1 tsp. Worcestershire sauce
1/4 cup plus 3 tsp. extra-virgin olive oil
1 lb. skirt steak, trimmed and cut in half
4 tsp. sherry vinegar
1 tsp. Dijon mustard
1 tsp. honey
1/2 tsp. minced garlic
Kosher salt and freshly ground black pepper
1 medium red onion, sliced crosswise in 1/4-inch-thick rounds
6 oz. baby greens (6 packed cups)
1 cup cherry tomatoes, halved
3 oz. blue cheese, crumbled (about 3/4 cup)

Calories (kcal) : 450
Fat Calories (kcal): 290
Fat (g): 32
Saturated Fat (g): 10
Polyunsaturated Fat (g): 2.5
Monounsaturated Fat (g): 19
Cholesterol (mg): 90
Sodium (mg): 590
Carbohydrates (g): 9
Fiber (g): 2
Protein (g): 30

Preparation

Heat a large grill pan over medium-high heat or prepare a medium-high (400°F) gas or charcoal grill fire.
In a baking dish just large enough to hold the steak, combine the Worcestershire sauce and 1 tsp. olive oil. Add the steak and turn to coat both sides.
Combine the vinegar, mustard, honey, garlic, 1/2 tsp. salt, and several grinds of black pepper in a small bowl. Slowly whisk in the 1/4 cup olive oil.
Brush the onion slices with the remaining 2 tsp. olive oil, and grill until tender, about 4 minutes per side. Season the steak with salt and pepper and grill alongside the onion, flipping once, 3 to 5 minutes total for medium rare. Transfer the steak to a cutting board, tent with foil, and let rest 5 minutes.
Toss the greens and tomatoes with just enough of the vinaigrette to coat lightly and divide among serving plates. Slice the steak across the grain, separate the onion into rings, and arrange both over the greens. Sprinkle the blue cheese over the salad, drizzle with additional dressing, if you like, and serve.

(7 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Beef Skirt Steak
IN THIS RECIPE
Blue Cheese
IN THIS RECIPE
Worcestershire Sauce
FEATURED
Squash Blossoms

Reviews

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Reviews (7 reviews)

G_MaBecky | 07/07/2016
Very good!
meghawthorne | 08/03/2015
This recipe is fabulous. My 15 year old daughter will only eat salad greens with vinaigrette (no fruits or other veggies) and this vinaigrette is her new BFF. We had the steak salad as pictured the first night: it was a big WOW with fam, they gobbled it up. My daughter has made salad with the vinaigrette every night since-she even whipped up a batch and slurped it down straight!
penelopeplantlady | 07/17/2014
Loved all of the flavor combinations. Made it for two and had about 1/2 # of skirt steak. Would have more next time. Husband complained about salad for dinner; a bit more meat would have helped! Made whole dressing recipe and had only a little left over. Also added on the edges, composed salad style, avocado slices and sliced cremmini mushrooms. Slight drizzle of dressing over all after composition. Such a versitle recipe! The basic is so good, but possibilities abound.
Benfield_Living | 07/06/2014
Did not know about "skirt steak" and assumed it was not a terrific steak.But this was easy and unexpectedly flavorful !I will do it again.

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What We're Cooking Now

Name: Steak Salad with Grilled Red Onions
Yield: 4 servings
Cuisine: American
Ingredients: 1 tsp. Worcestershire sauce; 1/4 cup plus 3 tsp. extra-virgin olive oil; 1 lb. skirt steak, trimmed and cut in half; 4 tsp. sherry vinegar; 1 tsp. Dijon mustard; 1 tsp. honey; 1/2 tsp. minced garlic; Kosher salt and freshly ground black pepper; 1 medium red onion, sliced crosswise in 1/4-inch-thick rounds; 6 oz. baby greens (6 packed cups); 1 cup cherry tomatoes, halved; 3 oz. blue cheese, crumbled (about 3/4 cup)