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| Flank steak |
1-1/2 lbs. |
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| Tone's Steak Dust Seasoning |
1/4 cup |
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| Onion, red or yellow, 1/4 inch thick |
3 slices |
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| Olive oil |
1 Tbsp. |
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| Romaine lettuce, chopped |
10 oz. bag |
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| Cherry tomatoes, sliced |
1 cup |
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| Blue cheese crumbles |
1/2 cup |
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| Red wine vinaigrette |
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Rub Tone's Steak Dust Seasoning generously onto all sides of flank steak. Let sit 5 minutes; repeat.
Spray COLD grill with non-stick cooking spray. Heat grill to medium-high heat. Grill steak 5 to 7 minutes on each side, creating a 'crust'. Lower temperature to medium-low and continue grilling 5 to 10 minutes until desired doneness is reached. Remove from grill; tent with foil for 10 minutes.
Drizzle olive oil over onions. Place onions on grill and cook 5 to 7 minutes; turning once. Onions will be slightly caramelized and crunchy. Remove from grill; chop.
Divide lettuce evenly among plates. Slice flank steak thinly on the bias; evenly distribute on salads. Sprinkle with onions, tomatoes and blue cheese crumbles. Toss with desired amount of red wine vinaigrette.
Recipe Note: Large, thick slices of onion work best for grilling.
