Active Time

　　30 minutes

　　Total Time

　　30 minutes

　　Flank steak is flavorful and juicy when completely unadorned, but it gets added personality from bitter greens, grilled onion, and a lively vinaigrette.

　　

Ingredients

Makes 4 servings

　　

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

　　

Marinate steak:

Step 1

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:

Step 2

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:

Step 3

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.

　　

Step 4

Transfer steak to a cutting board and let rest, uncovered, 5 minutes.

　　

Step 5

While steak rests, grill onion in grill basket, covered, stirring occasionally, until charred and tender, 4 to 5 minutes.

　　

Step 6

Thinly slice steak across the grain. Toss greens, onion, and steak with dressing and salt to taste.

　　Cooks' note:

　　Steak and onion can be grilled in a hot lightly oiled 2-burner grill pan over medium-high heat, 9 to 11 minutes.