Skip to main content

Grilled-Steak Salad with Worcestershire Vinaigrette

4.6

(17)

There are plenty of steak-and-onion salads, but none with a dressing like this one. Worcestershire sauce has just enough acid to balance the vinaigrette's oil.

Cooks' note:

Steak and onions can be cooked in an oiled well-seasoned large (2-burner) ridged grill pan. Grill steak as above but for 9 to 11 minutes, and grill onions in pan (not in grill basket), uncovered.

Read More
A slow-simmering, comforting braise delivering healing to both body and soul.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
A game-day hero featuring focaccia slathered with Calabrian chili aioli, piled high with cooked steak, melted cheese, peppers, and onions.
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Just like the state fair, minus the crowds.
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.