I challenge anyone that thinks lower carb eating will deprive you of delicious food to make this dish and still believe that! The protein packed steak, leafy greens, mustardy vinaigrette and blue cheese crumbles makes this a great weeknight meal that can be ready in about 30 minutes. So many gorgeous colors, textures and flavors on one plate!
1 t. Worcestershire sauce
1/4 cup plus 3 t. olive oil
1lb. skirt (or flank) steak, trimmed and cut in half
4 t. sherry vinegar
1 t. Dijon mustard
1 t. honey
1/2 t. minced garlic
kosher salt and freshly ground black pepper
1 medium red onion, sliced crosswise and then into 1/4 inch thick rounds
6 packed cups of baby greens
1 cup cherry tomatoes, halved
3 oz. blue cheese, crumbled (about 3/4 cup)
Heat a grill pan over medium high heat or heat a charcoal grill or gas grill on high heat (400 degrees).
In a baking dish just large enough to hold the steak, combine the Worcestershire sauce and 1 t. olive oil. Add the steak and turn to coat both sides.
Combine the vinegar, mustard, honey, garlic, 1/2 t. 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 t. olive oil, and grill under tender, about 4 minutes per side.
Season the steaks with salt and pepper and grill alongside the onion, flipping once, 3 - 5 minutes total per side for medium rare. Transfer the steak to a cutting board, tent with foil, and let rest 5 minutes.
Place a serving of greens on plate. Slice the steak across the grain, separate the onion rings and arrange both over the greens. Sprinkle with tomatoes and blue cheese crumbles and drizzle the vinaigrette over the salad. Serve immediately.
Adapted from Fine Cooking Issue 128