⏳ Yield & Time

Yield: 1 servings

Preparation Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

🍽 Ingredients

• 4 oz Steak (sirloin or ribeye)
• 1 medium Yellow Onion
• 2 tbsp Olive Oil
• 2 oz Blue Cheese
• 4 cups Mixed Greens
• 1 tbsp Balsamic Vinegar
• 1 tsp Dijon Mustard
• to taste Salt and Pepper
• optional, 1/2 tsp Lemon Juice

📖 Instructions

1. First, let's tackle those caramelized onions. Slice about two medium yellow onions thinly. Place the slices in a large skillet over medium heat with a tablespoon of olive oil and a pinch of salt and pepper. Cook slowly, stirring occasionally, until they turn deep golden brown and have a sweet, almost jammy consistency – about 20-30 minutes. Patience is key here, my friend! Don't be tempted to rush this process or they'll burn. It's worth waiting for the amazing flavor!
2. Next, let’s get started with the steak. I prefer a sirloin or ribeye, but any cut you enjoy will work. Season it generously with salt and pepper (don't skimp on this!). Heat a little more olive oil in a clean skillet. Sear your steak over medium-high heat, achieving a nice crust on each side. The time depends on the thickness and your desired level of doneness. For a medium-rare, plan about 3-5 minutes per side. Use a meat thermometer to make sure it's perfectly cooked. Once cooked, let the steak rest before slicing it against the grain. This will ensure maximum tenderness. We don't want any tough, chewy bites, right?
3. While the steak rests, prepare the salad greens. I like to use a mix of baby spinach, romaine, and arugula, but you use whatever greens you've got! Wash them thoroughly, spin them dry in a salad spinner if you have one (or gently pat them dry with paper towels), and set aside. Now, let's assemble the salad! In a large serving bowl, place the mixed greens, top with the caramelized onions. Crumble some good quality blue cheese over it (I love using a strong, pungent one!), then arrange the sliced steak on top. It's a delicious masterpiece!
4. For the dressing (because no salad is complete without a fabulous dressing), I usually whisk together a simple vinaigrette: 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of Dijon mustard, a pinch of salt and pepper, and maybe a tiny squeeze of lemon juice for extra zing. Give it a good stir, and drizzle generously over the salad just before serving. Don't be afraid to adjust it to your own taste; if you want it a little more tangy or a little more oily, that is up to you, my friend! And there you have it—a stunning, simple steak salad that's ready to impress. Enjoy!

📝 Notes

• Make sure to let the steak rest before slicing; this helps lock in the juices and ensures maximum tenderness!
• Adjust the amount of dressing to your taste. Don't be afraid to experiment!