Grilled Steak And Vidalia Onions With Mustard-Worcestershire Vinaigrette
Serves: 4
Fatima Kris
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
56
Sourness
42
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Whisk together the Worcestershire sauce, mustard, thyme and salt and pepper, to taste, in a medium bowl until combined
3
Slowly whisk in the olive oil until emulsified
4
Let sit at room temperature while you prepare the steak and onions
5
Remove the steaks from the refrigerator 20 minutes before grilling
6
Heat the grill pan over high heat until it begins to smoke
7
Pat the steaks dry with paper towels
8
Brush both sides of the steaks with canola oil and season well with salt and pepper
9
Arrange the steaks on the grill pan and let cook until golden brown and charred, about 5 minutes
10
Flip the steaks, lower the heat to medium and continue cooking to medium-rare doneness (130 degrees F internal temperature on an instant-read thermometer), about 4 minutes longer
11
Remove from the heat and arrange on a serving platter
12
Loosely tent with foil and let rest while you grill the onions
13
Brush the onions on both sides with canola oil and season with salt and pepper, to taste
14
Grill until golden brown and slightly charred on both sides and just cooked through, about 2 minutes per side
15
Separate the slices into rings and add to a small bowl
16
Add half of the vinaigrette to the onions and gently toss to coat
17
Serve the steaks topped with the onions and drizzled with the remaining vinaigrette