Categories: Salad
Ingredients
- 1 Yellow Onion
- 1 Texas Toast Slices
- 1 Romaine Heart
- 2 oz. Grape Tomatoes
- 2 Sirloin Steaks
- 1/2 oz. Honey
- 1/2 oz. Dijon Mustard
- 1/2 fl. oz. Red Wine Vinegar
- 1/2 oz. Blue Cheese Crumbles
Directions
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Prepare the Ingredients
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Peel and halve onion. Slice halves thinly. Cut Texas toast into 1" cubes. Hold romaine head at root end and chop coarsely. Halve grape tomatoes. Pat steaks dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
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Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add onion to hot pan and cook until light brown, 8-10 minutes. Add honey and stir occasionally until deep brown, 5-6 minutes. Season with a pinch of salt.
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Add 1 tsp. olive oil and cubed Texas toast to another medium non-stick pan over medium-high heat. Stir frequently until golden brown, 3-4 minutes. Season to taste with salt and pepper and set aside. Wipe pan clean and reserve.
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Return pan used to toast croutons to medium-high heat. Add 1 tsp. olive oil and steaks to hot pan and cook until steaks reach a minimum internal temperature of 145 degrees, 4-5 minutes per side. Transfer to a cutting board and rest 5 minutes before slicing into ½" slices.
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Whisk together Dijon, red wine vinegar, and 1 Tbsp. olive oil in a mixing bowl. Add romaine, tomatoes, and blue cheese (to taste). Toss to combine and season to taste with salt and pepper.
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Pile a bed of salad on a plate. Arrange steak slices over salad and garnish with croutons and caramelized onions.