Grilled Steak Salad With Walnut Dressing

• 1 small red onion, thinly sliced
• 1/2 cup olive oil
• 1 cup coarsely chopped walnuts
• 1 garlic clove, thinly sliced
• 2 pounds flat-iron, hanger, or tri-tip steak
• 2 tablespoons olive oil
• 1 tablespoon Chicago steak seasoning
• 1 teaspoon kosher salt, divided
• 2 large red onions, cut into 1/2-inch-thick slices
• 1/3 cup white wine vinegar
• 1 tablespoon dark brown sugar
• 1 tablespoon whole grain Dijon mustard
• 1/4 teaspoon black pepper
• 1 romaine lettuce heart, torn
• 2 ounces crumbled blue cheese

1. Preheat grill to 350u0b0 to 400u0b0 (medium-high) heat. Saute 1 thinly sliced small onion in 1/2 cup hot olive oil in a large skillet over medium-high heat 3 to 4 minutes or until golden and tender. Add walnuts and garlic; cook, stirring occasionally, 3 to 4 minutes or until walnuts just begin to turn golden brown. Remove from heat, and cool 5 minutes.
2. Rub steak with 1 Tbsp. olive oil, steak seasoning, and 1/2 tsp. salt. Toss 1/2-inch onion slices with remaining 1 Tbsp. olive oil.
3. Grill steak, covered with grill lid, 5 to 7 minutes on each side or to desired degree of doneness. At the same time, grill thick onion slices, covered with grill lid, 4 to 5 minutes on each side or until golden brown. Remove steak and onions from grill, and let stand 5 minutes. Thinly slice steak. Reserve half of steak and onions for Steak Wraps.
4. Whisk together vinegar, brown sugar, and mustard in a medium bowl. Gradually whisk in walnut mixture. Add 1/4 tsp. pepper and remaining 1/2 tsp.salt. Reserve 1/2 cup vinaigrette for Steak Wraps.
5. Toss lettuce and grilled onions with 1/4 cup vinaigrette in a large bowl; arrange on a serving platter. Top with grilled steak. Sprinkle with crumbled blue cheese. Serve with remaining 1/4 cup vinaigrette.
6. LEFTOVER DINNER Steak Wraps: Coarsely chop reserved onions from Grilled Steak Salad with Walnut Dressing. Stir together 4 oz. softened cream cheese and reserved 1/2 cup vinaigrette until smooth. Spread on 1 side of 4 (9-inch) plain wraps. Top each with 10 baby spinach leaves. Divide reserved steak and onions among wraps; sprinkle with 2 oz. crumbled blue cheese. Roll up. Makes 4 wraps.

red onion, olive oil, walnuts, garlic, flatiron, olive oil, chicago steak seasoning, kosher salt, red onions, white wine vinegar, brown sugar, whole grain dijon mustard, black pepper, romaine lettuce heart, blue cheese

Taken from www.myrecipes.com/recipe/grilled-steak-salad (may not work)