1/4 cup honey
1/4 cup light olive oil
¼ cup spicy brown mustard
½ teaspoon kosher salt
2 medium onions (preferably 1 red and 1 sweet Vidalia), cut into 1/4-inch-wide wedges
2 tablespoons olive oil
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 pounds skirt steak
1 carrot, shredded
4 red radishes, sliced
1 cucumber, thinly sliced
6-8 ounces baby greens or romaine lettuce
Make dressing: Whisk
together honey, olive oil, mustard and salt; set aside.
Grill onions and steak:
Prepare a gas grill for direct-heat cooking over moderately high heat.
Toss onions with 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Sprinkle with remaining
Oil grill rack, then grill steak, covered, turning over once, 10 to 12 minutes for medium. Transfer to a cutting board
and let stand while onions cook.
Grill onions over medium heat, turning occasionally, until charred and tender, 12-15 minutes.
Slice steak across the grain. Toss greens, carrots, radishes and cucumbers in a large bowl. Top with
onions and slices of steak. Drizzle with dressing and serve.