3 Tbsp. olive oil
2 Tbsp. grated Parmesan
coarse salt and freshly ground black pepper
1 lb. skirt steak, cut into 4 pieces
1 red onion, cut crosswise into 1/2 in. thick rounds
1 tsp. Dijon mustard
1 Tbsp. balsamic vinegar
5 oz. arugula or other salad greens
Preheat oven to 400 degrees.
On a rimmed baking sheet, toss bread with 2 tsp. oil and Parmesan, then season with salt and pepper. Bake until golden brown, about 7 min.
Heat a grill pan or cast iron skillet over medium-high. Season steak with salt and pepper. Drizzle onions with 1 tsp. oil and season with salt and pepper.
Grill steak and onions until steak is medium-rare and onions are tender, about 5-7 min., flipping once.
et steak rest 5 min. before thinly slicing against the grain. Meanwhile in a large bowl, whisk together mustard, vinegar, and 2 Tbsp. oil. Add arugula and season with salt and pepper. Add onions, steak and croutons and toss to combine.
Turn this salad into a sandwich by marinating the steak in 1 tsp. Dijon mustard, 1 Tbsp. balsamic vinegar, 2 Tbsp. olive oil, salt, and pepper. Allow to sit at room temperature 15 min., turning once. Cook steak and onions as in above recipe. Then place onions in food processor & finely chop, then mix in 1/2 tsp. vinegar and season with salt and pepper. Spread the onion mixture on 4 slices of crusty bread. Top with steak, arugula, Parmesan shavings, and 4 more slices of bread.
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