GRILLED-STEAK SALAD WITH WORCESTERSHIRE VINAIGRETTE

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.