Steak and Bleu Cheese Salad with Honey-Caramelized Onions and Walnuts

Steak and Blue Cheese Salad with Honey-Caramelized Onions and Walnuts

Honey-Caramelized Onions:
1 large yellow onion
1 teaspoon EVOO
2 tablespoons honey
Pinch Salt, if desired

Croutons:
1 (6-8") Baguette
1 tablespoon EVOO
Salt and Pepper, if desired

Steak:
2 (3-4oz each) sirloin steaks, about 1 inch thick
2 teaspoons Lawry's Sweet Basil, Citrus and Garlic Rub
1 teaspoon EVOO

Salad:
3 heads Romaine, coarsely chopped
3 oz grape tomatoes, halved lengthwise
1 ripe beefsteak tomato, diced
2 tablespoons chopped walnuts, toasted
1 oz blue cheese

Salad Dressing:
1 tablespoon Dijon Mustard
1/4 cup red wine vinegar
1/2 cup EVOO
3/4 teaspoon sugar
1 tablespoon maple syrup
1/2 cup mayonnaise

Make the Honey-Caramelized Onions:  Peel and halve the onion.  Slice halves thinly.  Meanwhile, heat about 1 teaspoon EVOO in a medium sized non-stick skillet over medium heat.  Add onions to hot pan and cook until light brown, 8-10 minutes, stirring occasionally.  Add honey and cook, stirring occasionally, until onions are deep brown, 5 to 6 minutes.  Season with a pinch of salt if desired.

Toast the walnuts in another medium-sized nonstick skillet, dry, over medium heat for 3-5 minutes, stirring often, until lightly browned and nutty smelling.  Remove from pan and set aside.

Make the Croutons: Add 1 tablespoon EVOO to the empty skillet and turn the heat to medium-high. Cut the Baguette into 1-inch cubes and toss in the hot skillet.  Cook, stirring frequently, until golden-brown, 3-4 minutes.  Season to taste with salt and pepper, if desired.  Remove the croutons and let cool.  Wipe the skillet clean and reserve for steaks.

Cook the Steaks:  Rinse your steaks and pat dry.  Sprinkle each steak with 1/2 teaspoon Sweet Basil, Citrus and Garlic Rub on each side of the meat.  Heat the reserved pan over medium-high heat.  Add 1 teaspoon EVOO.  Add the steaks to the hot skillet and sear until steaks reach a temperature of 145^F (about 4-5 minutes per side).  Transfer to a cutting board and let rest 5 minutes before slicing into 1/2-inch thick slices.

Make the Dressing while the steaks cook.  Combine all ingredients in a bowl and whisk until well mixed.  Toss the romaine, tomatoes, walnuts and blue cheese with the dressing.  Season with Salt and Pepper if desired.

Place the salad on each plate and arrange the steak slices over the salad.  Garnish with the croutons and Caramelized Onions.

Serves 2, if one of them eats as much salad as John does!  This could easily served 3 people though.

Adapted from a Home Chef recipe.  The onions in this salad make it absolutely delicious!