Steak Salad With Micro Greens

• For the quick-pickled onions:
• 1 small red onion, sliced
• 3 tablespoons white wine vinegar
• 1 tablespoon sugar
• For the dressing:
• 1 tablespoon whole grain mustard
• 3 tablespoons white wine vinegar
• Salt and pepper to taste
• 6 tablespoons olive oil
• For the salad:
• 1 pound steak, either flank (lightly pounded with a meat mallet), or skirt
• 2 tablespoons olive oil
• A few big handfuls of micro greens or baby arugula (about 6-8 ounces), preferably organic, washed and dried
• Salt and pepper

1. For the quick-pickled onions: Put the onions in a small bowl with the next three ingredients and set aside, tossing once in a while for 20 minutes. After 20 minutes, drain the onions
2. For the dressing: While the onions are pickling, in a large bowl, whisk together the mustard and vinegar. While whisking, slowly drizzle in the olive oil. Season with salt and pepper.
3. Preheat grill to med/high.
4. Season the steak to taste with salt and pepper, drizzle with olive oil, and throw on your grill or pan for about 4 minutes per side until cooked to desired doneness (I like mine medium).
5. When steak is done, remove it to a cutting board and let rest for 10 minutes.
6. While the steak is resting, put your arugula and quick-pickled onions in the bowl with the dressing, and toss.
7. Once steak has rested, carve against the grain in thick slices, and plate on a large platter. Top with the greens and serve.
8. Notes: This makes enough salad for a large dinner for two, or 4 smaller servings. Would be delicious with some crusty bread, plain, or grilled with olive oil and rubbed with a clove of garlic before sprinkling with salt.

onions, red onion, white wine vinegar, sugar, whole grain mustard, white wine vinegar, salt, olive oil, salad, either flank, olive oil, baby arugula, salt

Taken from food52.com/recipes/28251-steak-salad-with-micro-greens (may not work)