Steak Salad

Steak Salad

Cooked New York strip, flank or skirt steak, warm or room temperature, sliced thinly

Goat cheese or blue cheese

Cherry tomatoes

Salad greens - romaine, etc.

Balsamic Onions

1 tablespoon peanut oil
4 onions, peeled and thinly sliced (about 8 cups)
Kosher salt and freshly ground black pepper
1/3 cup sugar
2/3 cup balsamic vinegar

1. Heat the oil in large skillet over medium heat until it slides easily across the pan.  Add the onions, salt, and pepper, and cook, stirring occasionally, until the onions are soft, about 20 minutes.

2. Add the sugar and reduce the heat to medium low.  Cook, stirring frequently, until the onions appear dry, about ten minutes.  Add the vinegar.  Reduce the heat to low and cook, stirring occasionally, until the onions are soft and dry, about 1 hour.  Serve warm or at room temperature.  Store in the refrigerator.  It will keep for several weeks.

Dressing for Greens

1/2 C red wine vinegar
3 T lemon juice
2 t. honey
1 t. salt
1 C (or less) olive oil