Best Grilled Steak And Vidalia Onions With Mustard Worcestershire Vinaigrette Recipes

Grilled-Steak Salad with Worcestershire Vinaigrette image

Yield Makes 4 servings

Number Of Ingredients 14

For dressing
1/4 cup Worcestershire sauce
1/4 cup olive oil
1 teaspoon chopped fresh thyme
1/4 teaspoon salt
For salad
2 medium onions (preferably 1 red and 1 sweet), cut into 1/4-inch-wide wedges
2 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon black pepper
1 1/2 pounds skirt steak
5 ounces arugula (10 cups loosely packed), torn if large
Special Equipment
a grill basket

Steps:

Make dressing:
Whisk together Worcestershire sauce, oil, thyme, and salt.
Grill onions and steak:
Prepare a gas grill for direct-heat cooking over moderately high heat.
Toss onions with 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cut steak into 4 pieces and sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
Oil grill rack, then grill steak, covered, turning over once, 6 to 10 minutes total for medium-rare. Transfer to a cutting board and let stand while onions cook.
Grill onions in grill basket, covered, stirring occasionally, until charred and tender, 6 to 8 minutes.
Assemble salad:
Toss arugula and onions with some of dressing. Slice steak and serve, drizzled with dressing to taste, with arugula salad.

Grilled Sirloin Steak and Vidalia Onions image

Provided by Robert Irvine : Food Network

Categories main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 6

4 Vidalia onions
1/2 cup olive oil, approximately
8 (8 to 10-ounce) New York strip steaks
4 tablespoons Irvine Spices Smokey Rotisserie Blend Seasoning
Salt
Pepper

Steps:

Heat your grill. Peel and slice onions about 3/4-inch thick. Brush oil on onions, place on hot grill and cook until they are translucent. Season steaks with rotisserie blend seasoning, salt and pepper and cook on grill to desired doneness. Arrange on serving plate with onion disks in middle of plate, and serve.

Bbq Onion Steaks with Honey-Mustard Sauce image

Provided by Rick Browne

Yield Makes 4 to 6 servings

Number Of Ingredients 7

1/4 cup olive oil
2 tablespoons (1/4 stick) butter, melted
1/4 cup Dijon mustard
1/4 cup honey
1 tablespoon chopped fresh summer savory
1 1/2 teaspoons Worcestershire sauce
2 large sweet onions (such as Walla Walla, Vidalia, or Maui), peeled, cut horizontally into 1/2-inch-thick slices

Steps:

Prepare barbecue (medium-high heat). Whisk oil and butter in small bowl. Whisk mustard and next 3 ingredients in another small bowl.
Run 2 thin metal skewers or soaked bamboo skewers parallel through each onion slice, placing skewers about 1 1/2 inches apart to keep slice intact. Trim ends of bamboo skewers. Brush both sides of onion slices with oil mixture. Place onions on grill and cook until beginning to char, turning and brushing often with oil mixture, about 11 minutes. Brush top side of onions with mustard mixture and cook until mixture begins to bubble, about 2 minutes. Turn onions; brush with mustard mixture and grill until beginning to caramelize, about 1 minute longer. Transfer onions to plate. Brush with mustard mixture.