Categories: Beef

Ingredients

• 2 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 clove garlic, minced
• 1 boneless beef sirloin steak, cut 1 inch thick (about 3/4 pound)
• 1 tablespoon snipped fresh thyme
• 2 teaspoons snipped fresh rosemary
• 4 1/4-inch thick slices red onion
• 6 cups lightly packed mesclun or torn mixed salad greens
• 2 tablespoons crumbled Gorgonzola or blue cheese
• 8 yellow and/or red pear tomatoes, halved

Directions

1. For vinaigrette, in a screw-top jar combine oil, vinegar, garlic, 1/2teaspoon salt, and 1/2 teaspoon pepper; cover and shake well. Trim fat from steak. Remove 1 tablespoon vinaigrette from jar and brush evenly onto both sides of steak. Press thyme and rosemary onto both sides of the steak. Brush both sides of onion slices with some of the remaining vinaigrette, reserving the rest; set aside.

2. Grill steak on rack of an uncovered grill directly over medium heat to desired doneness, turning once. (Allow 8 to 12 minutes for medium-rare and 12 to 15 minutes for medium doneness.) For last 10 minutes of grilling, place onions on grill rack beside meat. Grill onions until tender, turning once.

3. Divide mesclun among 4 dinner plates. To serve, thinly slice the steak across the grain. Separate onion slices into rings. Arrange warm steak and onions atop mesclun. Drizzle with the reserved vinaigrette. Top with cheese and tomatoes. Makes 4 servings.

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