Active Time

　　15 min

　　Total Time

　　25 min

　　There are plenty of steak-and-onion salads, but none with a dressing like this one. Worcestershire sauce has just enough acid to balance the vinaigrette's oil.

　　

Ingredients

Makes 4 servings

　　

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

　　

Make dressing:

Step 1

Whisk together Worcestershire sauce, oil, thyme, and salt.

　　

Grill onions and steak:

Step 2

Prepare a gas grill for direct-heat cooking over moderately high heat.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

Grill onions in grill basket, covered, stirring occasionally, until charred and tender, 6 to 8 minutes.

　　

Assemble salad:

Step 6

Toss arugula and onions with some of dressing. Slice steak and serve, drizzled with dressing to taste, with arugula salad.

　　Cooks' note:

　　Steak and onions can be cooked in an oiled well-seasoned large (2-burner) ridged grill pan. Grill steak as above but for 9 to 11 minutes, and grill onions in pan (not in grill basket), uncovered.