Description

This Steak and Caramelized Onion Salad combines juicy seared steak, sweet caramelized onions, creamy avocado, and crisp greens, all tied together with a rich onion vinaigrette. It’s hearty yet fresh—perfect for a summer dinner or an elevated weeknight meal.

Ingredients

Steaks:

2–3 NY Strip Steaks (1 inch thick)

2 tablespoons Worcestershire Sauce

Kosher Salt and Freshly Cracked Pepper

Onion Vinaigrette:

3 tablespoons Chopped Caramelized Onions

2 teaspoons Honey

1 tablespoon Dijon Mustard

1/4 cup Sherry Vinegar

1 tablespoon Worcestershire Sauce

1/2 cup Olive Oil

1 teaspoon Black Pepper

Kosher Salt, to taste

Salad:

2 tablespoons Butter

2 Sweet Vidalia Onions, thinly sliced

2 Shallots, thinly sliced

6 Radishes, sliced

2 Avocados, sliced

1 bunch Chives, cut into 1-inch pieces

2 heads Butter Lettuce, torn

1 head Radicchio, chopped

3 cups Arugula

2 ounces Aged Gouda, grated

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Instructions

Caramelize the Onions: Melt butter in a large skillet over medium-low heat. Add onions and shallots, sprinkle with salt, and cook slowly for 25–30 minutes until deep golden brown. Stir occasionally.
Season and Rest the Steaks: While onions cook, season steaks with salt, pepper, and Worcestershire sauce. Let rest at room temperature for 30 minutes.
Make the Vinaigrette: Blend 3 tablespoons of caramelized onions with honey, Dijon mustard, sherry vinegar, Worcestershire sauce, olive oil, pepper, and salt until smooth. Add a splash of water if needed to thin.
Cook the Steaks: Heat oil in a cast-iron skillet over medium-high heat. Sear steaks for 4–5 minutes per side until desired doneness (130–140°F for medium-rare). Let rest 10 minutes before slicing.
Assemble the Salad: Layer butter lettuce, radicchio, and arugula on a platter. Add caramelized onions, radishes, avocado, and chives. Top with sliced steak, drizzle with vinaigrette, and sprinkle with grated gouda.

Notes

Make caramelized onions ahead—they keep up to 4 days in the fridge.

Use ribeye, sirloin, or flank steak if preferred.

Substitute sherry vinegar with red wine or balsamic vinegar.

Add roasted cherry tomatoes, walnuts, or grilled peaches for variation.

For a vegetarian option, replace steak with grilled portobello mushrooms.

Nutrition

Serving Size: 1 portion
Calories: 525
Sugar: 9g
Sodium: 520mg
Fat: 37g
Saturated Fat: 10g
Unsaturated Fat: 25g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 4g
Protein: 36g
Cholesterol: 115mg