FRASER ELISABETH TAN, PHD

Steak and Onion Salad

Adapted from Epicurious with inspiration from the steak salad at Calafia.

EF

Ingredients

  • 0.5 lb skirt or flank steak
  • 2 medium sweet onions, cut into half rings
  • lettuce
  • cherry tomatoes, halved
  • pat of butter
  • 0.25 c Worcestershire sauce
  • 0.5 c olive oil
  • 1 tsp thyme (fresh or dried)
  • pinch of salt

Directions

  1. Dressing: Whisk together Worcestershire sauce, olive oil, thyme and salt. Set aside.
  2. Steak: Heat a bit of olive oil and the butter in a cast iron skillet over medium heat for several minutes. Salt and pepper each side of the steak. Add steak to pan and cook 3 minutes on each side for medium rare (or thereabouts). Remove from pan and tent loosely to rest, at least 5 minutes.
  3. Add onions to pan and cook until soft and caramelized.
  4. Lay lettuce on a serving plate. Add the hot onions on top of the lettuce and drizzle with some of the dressing. Scatter the cherry tomatoes on top. Add the steak and serve, passing the remaining dressing separately.