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steak and caramelized onion salad
Main Course, Salads

Steak and Caramelized Onion Salad

This steak and caramelized onion salad is the perfect summer dinner-worthy salad recipe. It's packed with flavor and texture!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Makes: 4 - 6 servings
scale:

Ingredients

Steaks

  • 2-3 NY strip steaks (or other steak), 1 inch thick
  • 2 tablespoons Worcestershire sauce
  • kosher salt
  • freshly cracked pepper

Onion Vinaigrette

  • 3 tablespoons chopped caramelized onions
  • 2 teaspoons honey
  • 1 tablespoon dijon mustard
  • 1/4 cup sherry vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup olive oil
  • 1 teaspoon pepper
  • kosher salt, to taste

Salad

  • 2 tablespoons butter
  • 2 sweet vidalia onions, thinly sliced
  • 2 shallots, thinly sliced
  • 6 radishes, sliced
  • 2 avocados, sliced
  • 1 bunch chives, cut into 1" batons
  • 2 heads butter lettuce, torn
  • 1 head radicchio, core removed and chopped
  • 3 cups arugula
  • 2 oz aged gouda, grated

Instructions

  • Start with the caramelized onions. Melt the butter in a large skillet and add the sliced onions and shallots. Toss to coat the onions in the butter and season with a bit of salt. Cook low and slow, stirring occasionally, until the onions are deeply golden brown.
  • While the onions cook, liberally season the steaks with salt and pepper on both sides. Drizzle the Worcestershire sauce over the steaks and really rub the seasoning in. Let the steaks sit at room temperature for at least 30 minutes.
  • To make the vinaigrette, combine all the ingredients in a mason jar and blend with an immersion blender. If the dressing is really thick, thin it with a bit of water. Season to taste with salt and pepper.
  • To cook the steaks, heat 1 tablespoon of high-heat oil in a cast iron skillet over medium-high heat. Sear the steaks for 4-5 minutes per side depending on thickness. You're aiming for an internal temperature of 130-140 F for medium-rare/medium. Alternately, you can grill the steaks on a grill pan or outdoors. Rest the steaks for 10 minutes before slicing.
  • Assemble the salad by layering the salad greens in a large bowl or serving platter. Spread the caramelized onions over the salad and top with the sliced radishes, avocado, and chives. Top with the sliced steak and onion vinaigrette and finish with the grated gouda. Serve immediately!