Serves 4, can be doubled

The weather is finally warming up so my grill is out. I’m back at it and am so excited to create great grilling recipes and the inside cooking alternative for you. This salad has a salty sweet dressing and delicious soft onions. The meat gives it a satiating feel. I like it both as a mid-week light dinner or a Shabbos first course.

1 teaspoon Worcestershire sauce
1/4 cup plus 3 teaspoons olive oil
1 pound skirt steak, trimmed and cut in half
4 teaspoons red vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon minced garlic
½ Kosher salt
1/8 teaspoon ground black pepper
1 medium red onion, sliced crosswise in 1/4-inch-thick rounds
6 cups packed mixed baby greens
1 cup cherry tomatoes, halved
¼ cup toasted slivered almonds

Heat a large grill pan over medium-high heat or prepare a medium-high (400°F) gas or charcoal grill fire.
In a baking dish just large enough to hold the steak, combine the Worcestershire sauce and 1 teaspoon olive oil. Add the steak and turn to coat both sides.

Combine the vinegar, mustard, honey, garlic, salt, and pepper in a small bowl. Slowly whisk in the 1/4 cup olive oil.
Brush the onion slices with the remaining 2 teaspoons olive oil, and grill until tender, about 4 minutes per side (alternatively, roast onions in 400 degree oven for 20 – 25 minutes or until softened and a bit blackened). Season the steak with salt and pepper and grill alongside the onion, flipping once, 3 to 5 minutes total for medium rare, (alternatively, rub 1 teaspoon oil on steak and broil for 3 minutes each side).

Transfer the steak to a cutting board, tent with foil, and let rest 5 minutes.
Toss the greens and tomatoes with just enough of the vinaigrette to coat lightly and divide among serving plates. Slice the steak across the grain, and arrange both over the greens. Drizzle with remaining dressing.