Grilled Steak with Blue Cheese and Balsamic Onions on Greens

Grilled Steak with Blue Cheese and 
Balsamic Onions on Bed of Greens

Since the weather is warming up, I am so happy to start grilling again!  I've grilled the Flank Steak a few times already.  It's one of my favorite cuts of meat.  It's just so flavorful and tender.  We've made the Steak and Portabella Fajitas a few times already...but I wanted to try something different with it this week.  Enter, Grilled Steak with Blue Cheese and Balsamic Onions on Bed of Greens.  A hearty dinner salad is just what I had in mind!  Served this way, I feel like I get the perfect amount of steak and a mix of all those healthy greens and onions.  It's making my mouth water simply writing this!  I love to assemble salads on individual plates, to make sure it looks gorgeous AND to make sure it has the right amount of steak, cheese and onions on each portion.  

Flank Steak

1 flank steak

¼ cup soy sauce

¾ cup vegetable oil

½ teaspoon ground ginger

1 ½  teaspoon garlic powder

2 tablespoons vinegar

2 teaspoons each; dried oregano and dried parsley
bunch green onions, whites and greens chopped

In small bowl whisk all ingredients together. Place flank steaks in a zip lock bag and add marinade.  Place in refrigerator for at least 24 hours, if possible.  Baste with marinade, if possible, while grilling over medium heat until for 15-20 minutes.   Remove steak from grill and place on carving board.   Place a piece of foil over the steak and allow it to rest if possible for 10 minutes.  Slice thinly across the grain.  Serve of over bed of greens with blue cheese and balsamic onions.  Drizzle with dressing.

 Balsamic Onions

1 large onion, sliced into rounds

3/4 cup balsamic vinegar

salt and fresh ground pepper

In medium saute pan, heat a little olive oil and add onions.  Once onions begin to saute, add balsamic vinegar.  Saute until onions are soft and vinegar is absorbed.  Toss on salad before serving.

Sweet Mustard Dressing

1 cup sugar

1 cup apple cider vinegar

1 cup canola oil

4 teaspoons prepared mustard

2 teaspoons salt

1 1/2 teaspoons anchovy paste, if desired

Blend all ingredients in blender until smooth and refrigerate.