This is such a simple salad but I think it’s one of the best ways to eat steak.

INGREDIENTS (to serve 4)

6 tbsp extra-virgin olive oil, divided
1 small red onion, thinly sliced into half moons
1 tsp balsamic vinegar (good dipping quality)
1 tsp brown sugar
kosher or sea salt
black pepper (grated)
1 lb skirt, sirloin or round steak
2 tbsp red wine vinegar
1.5 oz container of baby arugula (about 6 cups)
1/2 pint red grape tomatoes, halved lengthwise (1 cup)
1/2 pint yellow grape tomatoes, halved lengthwise (1 cup)
2 0z feta, crumbled (1/2 cup)

DIRECTIONS

In large skillet, heat 1 tbsn olive oil over medium-high heat. Add onion and saute for 5 minutes, until softened. Add balsamic vinegar and brown sugar, and continue to cook for another 2 minuts, until very soft. Season with salt and pepper. REmove to bowl and let cool.

Rub grill pan with 1 tbsn of olive oil and eheat ovaer high heat. Season steak generously with salt and pepper (sometimes, I’ve marinated steak in dark wine for 30 minutes or even overnight to tenderize and flavour, but it’s not necessary). Grill steak for 3 mintues per side (6 minutes total) for medium rare. Longer if a thick steak and if you want more medium. Remove steak to cutting board, cover, and let sit for 5 minutes. (It will continue cooking so don’t overcook on the grill).

In a large bowl, whisk together red wine vinegar with 4 tablespoons of olive oil. Season with salt and pepper. Add arugula and tomatoes to vinaigrette and toss gently to combine.

Thinly slice steak diagonally across the grain, removing fat.

Divid sald mixture among 4 plates. Top each with caramelized onions, steak, and crumbled feta. Serve immediately with crusty bread and a good oil/balsamic dip.