• 1 red onion, peeled and cut in quarters
  • 1 medium shallot, peeled and sliced thin
  • 2 cloves garlic, sliced
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • leaves from a couple of sprigs of fresh thyme
  • salt and freshly ground black pepper

Salad

Preheat oven to 325 F.

Preheat a grill pan on medium heat. Coat the steak with olive oil and season liberally with salt and pepper. Grill the steak to medium rare. Allow the meat to rest for at least 10 minutes before slicing. Slice the steak across the grain in very thin slices and set aside.

In a large salad bowl, toss the lettuces, walnuts and tomatoes with the vinaigrette. Divide among salad plates. Place the meat slices across the top of each salad. Garnish with blue cheese crumbles. Serve immediately.

Roasted Onion Vinaigrette

  • 1 pound grass-fed flank steak
  • 2 tablespoons extra-virgin olive oil
  • salt and freshly ground black pepper
  • 1 pound mixed organic baby lettuces
  • 1/2 cup toasted walnuts
  • 1/2 pint pear tomatoes, cut in half
  • 1/2 cup roasted onion vinaigrette (see recipe on the below)
  • 1/2 cup local blue cheese, crumbled

Place the onion, shallots, garlic and olive oil in a medium-size ovenproof skillet on medium heat and cook for a few minutes, just until the oil is hot and the onion starts to sizzle. Place the pan in the oven and roast the onion mixture for 20 minutes.

 

Remove the pan and allow to cool for about 10 minutes. Place contents into a blender. Add the vinegar and thyme and purée until smooth. Season to taste with salt and pepper.

Serves 4


Pairs with: Acacia Pinot NoirAcacia Syrah