Grilled Steak and Onion Salad With Bleu Cheese Toast

• 4 slices crusty bread, 1 inch thick
• 2 ounces blue cheese, cut into 4 wedges
• 2 small red onions, sliced into wedges
• 6 tablespoons olive oil
• 1 lb boneless beef breakfast steak, thinly cut
• 2 romaine lettuce hearts, halved
• 14 cup cider vinegar
• 1 teaspoon sugar
• fresh basil (optional)

1. Toast bread on grill over medium heat on both sides; top with a wedge of the bleu cheese and set aside,.
2. Brush onion wedges with oil and grill 1 or 2 minutes per side; move to indirect side of grill.
3. Season steaks with salt and pepper; grill 4 minutes, turning once.
4. Meanwhile, prepare the vinaigrette in a blender; process 1/3 of the onions, vinegar, sugar, and 1/2 teaspoon salt and 1/2 teaspoon pepper; while still running add remaining oil.
5. Arrange romaine leaves on serving plates; top with steak, remaining grilled onions, and bleu cheese toast.
6. Sprinkle with basil, pass vinaigrette.

crusty bread, blue cheese, red onions, olive oil, steak, romaine lettuce hearts, cider vinegar, sugar, fresh basil

Taken from www.food.com/recipe/grilled-steak-and-onion-salad-with-bleu-cheese-toast-412056 (may not work)