Flank Steak With Bitter Greens And Charred Red Onion

• 2 tablespoons Worcestershire sauce
• 2 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 2 teaspoons sugar
• 1 pound flank steak (3/4 inch thick)
• 1 medium shallot, finely chopped
• 3 tablespoons red-wine vinegar
• 1/2 teaspoon Dijon mustard
• 4 tablespoons extra-virgin olive oil, divided
• 1 very large red onion, halved and sliced 1/3 inch thick
• 3/4 pound bitter greens such as escarole or frisee or a combination
• Equipment: a grill basket

1. Whisk together Worcestershire sauce, lemon juice, oil, garlic, and sugar in a shallow dish. Add steak, turning to coat, and marinate at room temperature 15 minutes.
2. Whisk together shallot, vinegar, mustard, 3 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Toss onion with remaining tablespoon oil and 1/4 teaspoon salt in a small bowl.
3. Prepare a gas grill for direct-heat cooking over medium-high heat. Pat steak dry and season with 1/4 teaspoon each of salt and pepper. Oil grill rack. Grill steak, covered, turning once, 8 to 10 minutes total for medium-rare.
4. Transfer steak to a cutting board and let rest, uncovered, 5 minutes.
5. While steak rests, grill onion in grill basket, covered, stirring occasionally, until charred and tender, 4 to 5 minutes.
6. Thinly slice steak across the grain. Toss greens, onion, and steak with dressing and salt to taste.

worcestershire sauce, lemon juice, olive oil, garlic, sugar, flank, shallot, redwine vinegar, mustard, extravirgin olive oil, red onion, bitter, grill basket

Taken from www.epicurious.com/recipes/food/views/flank-steak-with-bitter-greens-and-charred-red-onion-352771 (may not work)