FLANK STEAK WITH BITTER GREENS AND CHARRED RED ONION

Flank Steak with Bitter Greens and Charred Red Onion image

Provided by Melissa Roberts

Yield Makes 4 servings

Number Of Ingredients 15

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For steak:
2 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 garlic clove, minced
2 teaspoons sugar
1 pound flank steak (3/4 inch thick)
For salad:
1 medium shallot, finely chopped
3 tablespoons red-wine vinegar
1/2 teaspoon Dijon mustard
4 tablespoons extra-virgin olive oil, divided
1 very large red onion, halved and sliced 1/3 inch thick
3/4 pound bitter greens such as escarole or frisée or a combination
Equipment: a grill basket

Steps:

Marinate steak:
Whisk together Worcestershire sauce, lemon juice, oil, garlic, and sugar in a shallow dish. Add steak, turning to coat, and marinate at room temperature 15 minutes.
Make dressing and prepare onion while steak marinates:
Whisk together shallot, vinegar, mustard, 3 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Toss onion with remaining tablespoon oil and 1/4 teaspoon salt in a small bowl.
Grill steak and onion:
Prepare a gas grill for direct-heat cooking over medium-high heat. Pat steak dry and season with 1/4 teaspoon each of salt and pepper. Oil grill rack. Grill steak, covered, turning once, 8 to 10 minutes total for medium-rare.
Transfer steak to a cutting board and let rest, uncovered, 5 minutes.
While steak rests, grill onion in grill basket, covered, stirring occasionally, until charred and tender, 4 to 5 minutes.
Thinly slice steak across the grain. Toss greens, onion, and steak with dressing and salt to taste.