This was the first salad that I was able to get my husband to eat. Now, everytime we make grilled steaks, we make a bit extra to have one of our favorite quick dinners! —StephanieBezner
large red onion, thinly sliced
grape tomatoes, halved
Balsamic Vinaigrette (recipe follows)
filet (seasoned with seasoning salt and freshly ground black pepper, grilled to your desired level of doneness and at room temperature)
Freshly Ground Pepper
balsamic vinegar (the good stuff – this is a salad)
olive oil (you may double olive oil if you don’t love vinegar as much as I do)
freshly squeezed lemon juice
Salt and freshly ground pepper
In This Recipe
Tear the romaine lettuce into bite size pieces and add to a large bowl; toss with balsamic vinaigrette. Set aside.
Heat the olive oil in a non-stick skillet over medium heat; add onions and cook until tender and caramelized.
Meanwhile, slice the steaks against the grain in thin slices.
Once onions are complete, add onions and grape tomatoes to romaine lettuce. Toss salad and divide between two plates. Season salad with pepper, to taste. Arrange steak slices atop salad, sprinkle with cheese and serve.
Mix the vinegar, lemon juice, salt and pepper (to taste). Gradually whisk in oil.