Prep Time: 5 minutes
Total Time: 25 minutes (plus 30 minutes marinating)
Serves 4.
1/3 C balsamic vinaigrette dressing
2 t grainy Dijon mustard
2 t Worcestershire sauce
2 t minced garlic
2 boneless rib eye steaks, 1″ thick (about 12 oz each)
1 medium red onion, cut in 1/2″-thick slices
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1. Mix vinaigrette, mustard, Worcestershire and garlic in a gallon-size ziptop bag. Remove and reserve 2 T. Add steaks, seal bag and turn to coat steaks. Marinate 30 minutes at room temperature.
2. Heat outdoor grill. Place onion slices on grill and cook, turning once, 10 minutes, or until slightly charred and tender. Grill steak, turning once, 6 to 8 minutes until an instant-read thermometer inserted from side to middle registers 135 to 145 degrees (for medium rare). Remove from grill and let rest 3 to 5 minutes. Drizzle onion with reserved 2 T marinade. Serve with the steak.
