Kosher salt and freshly ground black pepper to taste
For the salad:
2hearts of romaine lettuce, cut into bite-size pieces
1/4cupParmesan cheese
12cherry or grape tomatoes, halved
Instructions
For the steak:
In a small dish or plastic bag, combine the oil, lemon juice, onion powder, and steak, making sure the steak is well coated. Cover the dish or close the bag and marinade in the refrigerator for at least 8 hours, or up to 24 hours. After marinating, season to taste with salt and pepper.
Prepare the grill for direct cooking over high heat (450°F to 500°F). Grill the steak with the lid closed as much as possible, until the meat is slightly charred, and is medium-rare inside with an internal temperature of 135°F, about 5 minutes per side depending on the thickness of the steak. Transfer to a cutting board and let rest for 5 minutes. Thinly slice across the grain.
For the dressing:
Meanwhile, combine the dressing ingredients in a small bowl and whisk vigorously until emulsified. You can also combine the dressing ingredients in a small mason jar and shake well until emulsified. Use immediately or store in the fridge for up to a week. Bring the dressing to room temperature and whisk or shake to re-emulsify.
To serve:
Combine all the salad ingredients. Toss with the dressing. Divide between four plates. Divide steak slices among plates. Serve.
Notes
The steak can easily be cooked on an indoor grill or grill pan.by Tessa of Handle the Heat for STAR Fine Foods