Steak, Carmelized Onions, and Goat Cheese Salad

from http://soufflebombay.blogspot.com/2010/06/steak-carmalized-onion-and-goat-cheese.html

Dressing

1 cup Olive oil

4 1/2 TBS red wine vinegar

4-5 fresh Basil leaves

2 cloves garlic, sliced

2 TBS sugar

2 TBS honey

1 TBD Dijon mustard (Grey Poupon Country Dijon)

1 TBS Asian sesame oil

1 tsp lime juice

Combine all ingredients in your blender, and blend until fully incorporated and creamy.

Adjust the dressing how you like it...sweeter, tangier...whatever you prefer.

djust the dressing how you like it...sweeter, tangier...whatever you prefer.

I actually used the leftover dressing with 1 peach chopped, 1 scallion chopped, 1tsp chopped ginger, 1 tsp thinly slice jalapeno, and 1 tsp lime juice...tossed it together and served as a salsa with Grilled Monkfish Skewers. Not bad...I liked it.

Salad

3 large red onions, sliced into medium thin rings

1 1/2 pound of steak for every 4 people - your choice a thin steak for lunch, thicker if its dinner. I suggest flank for lunch and fillet for dinner.

1 cup soft crumbled goat cheese, chilled

6-8 cups mixed greens

Optional: Sugared nuts

Season the beef with salt and pepper, then marinate the beef in 20% of the dressing for about 30-40 minutes at room temperature.

Preheat oven to 425 degrees.

Place your onion slices in a ovenproof dish with a bit of the dressing and cook for 30-40 minutes until caramelized, stir up a few times along the way.

Fire up your grill - medium heat.

For a thin steak like the one I used for lunch, put it on for about 45 seconds, flip it for about a minute and you are good to go. For thicker steak, cook to your liking. Let the steak rest for a few minutes.

Toss the greens in the dressing, pile on the onions and sliced beef, sprinkle with the goat cheese and sugared nuts if you choose then grab a fork and dig in!