SPICE-RUBBED STEAK SALAD WITH CREAMY RED WINE VINAIGRETTE

Spice-Rubbed Steak Salad with Creamy Red Wine Vinaigrette image

Provided by Kardea Brown

Time 30m

Yield 4 servings

Number Of Ingredients 18

One 1 1/2- to 2-pound skirt steak
4 teaspoons kosher salt
4 teaspoons sugar
2 teaspoons freshly ground black pepper
1/2 teaspoon cayenne pepper
1 tablespoon vegetable oil
1/2 Vidalia or sweet onion, cut crosswise into 1/2-inch rings
3 tablespoons red wine vinegar
2 tablespoons mayonnaise
1 tablespoon honey
1/4 teaspoon red pepper flakes
2 cloves garlic, minced or pressed
3 tablespoons olive oil
1/4 teaspoon kosher salt, plus more if needed
1/4 teaspoon freshly ground black pepper
2 heads iceberg lettuce, cut into bite-size pieces
2 ounces blue cheese, crumbled into chunks
1 cup grape tomatoes, halved

Steps:

For the steak: Place the steak on a large plate. Mix together the salt, sugar, pepper and cayenne in a small bowl. Rub the spice mix all over the steak.
Heat a grill or grill pan to medium-high heat. Brush with the vegetable oil.
Add the steak and onions to the grill and cook, without disturbing, 2 to 3 minutes; flip and cook the other side for another 2 to 3 minutes. Remove the steak to a cutting board to rest before carving, 6 to 8 minutes. Transfer the onions to a cutting board and roughly chop.
For the creamy red wine vinaigrette: Whisk together the vinegar, mayonnaise, honey, red pepper flakes and garlic in a large bowl. Slowly whisk in the olive oil until combined and smooth. Season with salt and pepper.
For the salad: Add the lettuce, cheese, tomatoes and grilled onions to the bowl with the dressing and toss to coat. Serve with the sliced steak.