Grilled Steak Salad

Grilled Steak Salad

* photo from mission delectable

* recipe adapted from mission delectable and Jamie Oliver

Serves 2 as an entrée-sized salad

For the steak:
1 large or 2 medium size steaks (sirloin or rib eye steaks)
Sea salt
Pepper
Olive Oil
1 Garlic clove
1 sprig of rosemary (optional)


Get a frying pan, griddle pan or barbecue screaming hot and season both sides of your steaks with salt, pepper and a good drizzle of olive oil. Add the steaks to the pan or barbecue. Turn every minute and cook to you're liking. 
Approximate cooking time: a 200g steak about 2cm thick wants about 2 minutes each side for medium rare and 3 minutes each side for medium. As it cooks, whip the meat with the sprig of rosemary and rub it with the cut side of the garlic clove for some extra flavour.
When the steaks are perfectly cooked to your liking, move them to a plate to rest for a few minutes.
When ready to prepare salad - slice steaks thinly.


For the salad:
1/2 red onion
2 Tbsp Balsamic vinegar
1/3 cup blue cheese, crumbled
1/3 cup pecans, toasted and chopped
1 pt. cherry, grape, or sugar plum tomatoes
arugula
olive oil
salt & pepper


For the vinaigrette:
1 tablespoon dijon mustard
2 tablespoons balsamic vinegar (to taste)
1 tablespoon good olive oil


Preparation
Preheat the oven to 350°F. Meanwhile, clean and halve the tomatoes. Place them on a rimmed baking sheet, and toss with a little olive oil, salt, and pepper. Roast the tomatoes for approximately 30 minutes, until the tomatoes are soft and looking a little bit wrinkled. Once the tomatoes are roasted, remove from oven and let cool slightly.


Thinly slice the red onion. In a large pan over medium-high heat, heat a couple splashes of olive oil. Add the onion, along with a little salt and pepper. Cook (stirring occasionally) for about 7 minutes, until the onion is translucent and just beginning to turn golden. Reduce the heat to low, and cook (stirring occasionally) until the onions are a deep golden color and caramelized, about 20 minutes. Add 2 tablespoons balsamic vinegar to the pan, and stir to combine with the onions. Cook over low heat for 1-2 minutes, until the onions absorb the liquid and the vinegar thickens slightly. Remove from the pan and set aside to cool.


Make the vinaigrette.* Put the mustard, balsamic vinegar, and olive oil in a large jar, and give it a good shake to emulsify the vinaigrette.


Assemble the salad. Place a few big handfuls of arugula—along with the caramelized onions, blue cheese, pecans, roasted tomatoes, and a drizzle of the vinaigrette—in a big bowl (reserve some pecans and a little blue cheese as a garnish for each salad). Using tongs, toss well. Divide among two bowls (or plates), and top with the thinly sliced steak, some freshly ground pepper, along with a sprinkling of pecans and blue cheese.