Vinoso Steak Salad
Vinoso Steak Salad
15 minutes
15 minutes
Salads
Ingredients
- 6 tablespoons Fustini's Robust SELECT olive oil, divided
- 1 red onion, thinly sliced
- 4 teaspoons Fustini's Vinoso red wine vinegar, divided
- Kosher salt and pepper to taste
1 lb. skirt steak or flank steak
- 5 oz baby arugula
- 1/2 pint red grape tomatoes, halved lengthwise
- 1/2 pint yellow grape tomatoes, halved lengthwise
- 2 oz feta, crumbled
Directions
- In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Add onions and cook until soft. Add 2 tablespoons vinegar and continue to cook for another 2 minutes until very soft. Season with salt and pepper and remove from pan to a bowl to allow to cool.
- Rub a grill pan with 1 tablespoon of olive oil and heat over high heat. Season steak generously with salt and pepper. Grill steak for 3 minutes per side for medium-rare. Remove steak to a cutting board and let rest for 5 minutes.
- In a large bowl, whisk together remaining vinegar with remaining olive oil. Season with salt and pepper. Add arugula and tomatoes to the vinaigrette and toss gently to combine.
- Thinly slice steak on a diagonal across the grain. Divide salad mixture between 4 plates. Top each with caramelized onions, steak and crumbled feta and serve immediately.
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