Grilled Steak Salad with Walnut Dressing

Name: Grilled Steak Salad with Walnut Dressing
Ingredients: 1 small red onion, thinly sliced; 1/2 cup olive oil; 1 cup coarsely chopped walnuts; 1 garlic clove, thinly sliced; 2 pounds flat-iron, hanger, or tri-tip steak; 2 tablespoons olive oil; 1 tablespoon Chicago steak seasoning; 1 teaspoon kosher salt, divided; 2 large red onions, cut into 1/2-inch-thick slices; 1/3 cup white wine vinegar; 1 tablespoon dark brown sugar; 1 tablespoon whole grain Dijon mustard; 1/4 teaspoon black pepper; 1 romaine lettuce heart, torn; 2 ounces crumbled blue cheese

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Add a side of fresh blueberries, strawberries, or mango.

By Southern Living Editors

Published on February 5, 2018

Grilled Steak Salad with Walnut Dressing — Photo: Becky Luigart-Stayner

Yield:

4 servings

Ingredients

1 small red onion, thinly sliced
1/2 cup olive oil
1 cup coarsely chopped walnuts
1 garlic clove, thinly sliced
2 pounds flat-iron, hanger, or tri-tip steak
2 tablespoons olive oil
1 tablespoon Chicago steak seasoning
1 teaspoon kosher salt, divided
2 large red onions, cut into 1/2-inch-thick slices
1/3 cup white wine vinegar
1 tablespoon dark brown sugar
1 tablespoon whole grain Dijon mustard
1/4 teaspoon black pepper
1 romaine lettuce heart, torn
2 ounces crumbled blue cheese

Directions

Preheat grill to 350° to 400° (medium-high) heat. Sauté 1 thinly sliced small onion in 1/2 cup hot olive oil in a large skillet over medium-high heat 3 to 4 minutes or until golden and tender. Add walnuts and garlic; cook, stirring occasionally, 3 to 4 minutes or until walnuts just begin to turn golden brown. Remove from heat, and cool 5 minutes.
Rub steak with 1 Tbsp. olive oil, steak seasoning, and 1/2 tsp. salt. Toss 1/2-inch onion slices with remaining 1 Tbsp. olive oil.
Grill steak, covered with grill lid, 5 to 7 minutes on each side or to desired degree of doneness. At the same time, grill thick onion slices, covered with grill lid, 4 to 5 minutes on each side or until golden brown. Remove steak and onions from grill, and let stand 5 minutes. Thinly slice steak. Reserve half of steak and onions for Steak Wraps.
Whisk together vinegar, brown sugar, and mustard in a medium bowl. Gradually whisk in walnut mixture. Add 1/4 tsp. pepper and remaining 1/2 tsp.salt. Reserve 1/2 cup vinaigrette for Steak Wraps.
Toss lettuce and grilled onions with 1/4 cup vinaigrette in a large bowl; arrange on a serving platter. Top with grilled steak. Sprinkle with crumbled blue cheese. Serve with remaining 1/4 cup vinaigrette.
LEFTOVER DINNER Steak Wraps: Coarsely chop reserved onions from Grilled Steak Salad with Walnut Dressing. Stir together 4 oz. softened cream cheese and reserved 1/2 cup vinaigrette until smooth. Spread on 1 side of 4 (9-inch) plain wraps. Top each with 10 baby spinach leaves. Divide reserved steak and onions among wraps; sprinkle with 2 oz. crumbled blue cheese. Roll up. Makes 4 wraps.