Grilled-Steak Salad With Worcestershire Vinaigrette

• 1/4 cup Worcestershire sauce
• 1/4 cup olive oil
• 1 teaspoon chopped fresh thyme
• 1/4 teaspoon salt
• 2 medium onions (preferably 1 red and 1 sweet), cut into 1/4-inch-wide wedges
• 2 tablespoons olive oil
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 pounds skirt steak
• 5 ounces arugula (10 cups loosely packed), torn if large
• a grill basket

1. Whisk together Worcestershire sauce, oil, thyme, and salt.
2. Prepare a gas grill for direct-heat cooking over moderately high heat.
3. Toss onions with 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cut steak into 4 pieces and sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
4. Oil grill rack, then grill steak, covered, turning over once, 6 to 10 minutes total for medium-rare. Transfer to a cutting board and let stand while onions cook.
5. Grill onions in grill basket, covered, stirring occasionally, until charred and tender, 6 to 8 minutes.
6. Toss arugula and onions with some of dressing. Slice steak and serve, drizzled with dressing to taste, with arugula salad.

worcestershire sauce, olive oil, thyme, salt, onions, olive oil, salt, black pepper, skirt steak, arugula, grill basket

Taken from www.epicurious.com/recipes/food/views/grilled-steak-salad-with-worcestershire-vinaigrette-238673 (may not work)