1/4 c. Worcestershire sauce 1 tsp Dijon mustard 1 Tbsp sherry vinegar (I just use whatever wine vinegar I have on hand) 1/2 tsp minced fresh thyme (dried is fine too) 5 Tbsp olive oil Whisk ingredients together, season with salt & pepper, and store in fridge up to 1 month. Bring back to room temperature before using. (We find there is always extra dressing.) SaladAnd now for today's free quote:
1-1/4 lb. flank or flat iron steak (I use less than a pound and it's plenty for four) 2 tsp kosher salt 1 tsp black pepper 8 oz small red potatoes, quartered 3 Tbsp olive oil 2 Tbsp balsamic vinegar 1 Tbsp brown sugar 1 medium red onion, peeled and thickly sliced 1 medium head of romaine or butter lettuce 2 tomatoes, cut into wedges (in the photo are yellow pear tomatoes from our garden!) 1 large ripe avocado, pitted/peeled & sliced 1/3 to 1 c crumbled bleu cheese (original recipe calls for 1 cup, we seldom use more than 1/3 cup) Put the steak on a small baking sheet and sprinkle both sides evenly with 1 tsp of the kosher salt and the pepper. Let sit at room temperature for one hour. About 20 minutes before you're ready to cook, preheat the oven to 400 degrees, rack in center. Roast the steak for 7 to 9 minutes for medium rare. Transfer to a cutting board and let rest. (I usually cook it a little longer, but flank & flat iron will have the best texture if still a bit pink in center.) Toss the potatoes with 1 Tbsp of the olive oil, 1/2 tsp salt and 1/4 tsp pepper. (Seriously, who would measure any of those things?) Transfer the potatoes to a baking sheet. Whisk together the remaining 2 Tbsp olive oil, the balsamic vinegar, brown sugar, and remaining salt and pepper. Add the onions to the bowl, breaking up the rings and mixing well until evenly coated. Place the onion rings on the baking sheet next to the potatoes. Roast vegetables for 20 minutes, or until potatoes can be easily pierced with a fork. Remove from oven to cool. (I use a large baking sheet with potatoes and onions taking up about 2/3 of it. Then after they've been in the oven 15 minutes, I give them both a stir, then I add the steak to the same hot baking sheet, and finish them all up together. It's a little tricky that way, as you don't want any of them overcooked, but all three can rest after cooking for a good ten minutes while you get tomatoes and avocados ready.)
Divide lettuce equally among individual bowls. Slice the steak against the grain into thin strips. Top each salad with equal amounts steak, potatoes, onions, tomatoes, and avocado. Drizzle with dressing and finish with bleu cheese.