Ingredients
for the salad
1 pound skirt steak, trimmed of excess fat if necessary, halved crosswise, at room temperature
1 to 2 tablespoons olive oil
1/2 cup (about 4 ounces) crumbled blue cheese
1 comice pear, diced
4 tablespoons crispy fried onions
1/2 pound mixed baby greens
3 tablespoons minced chives, 2 thinly sliced scallions or 3 tablespoons finely chopped red onion, for garnish
for the Vinaigrette
1 tablespoon coarse Dijon mustard
2 tablespoons wine vinegar
1/4 teaspoon Worcestershire sauce
1/2 teaspoon honey
1/3 cup olive oil
Directions
Pat steak dry and season on both sides 1/2 teaspoon salt and many grinds of black pepper.
Prepare grill for direct-heat cooking over hot charcoal or high heat for gas. Oil grill rack, then grill steak, covered only if using a gas grill, turning once, 4 to 6 minutes total for medium-rare.
Transfer steak to a cutting board and let rest, loosely covered with foil, for five minutes. While the steak is resting, make the vinaigrette by whisking together those ingredients. Arrange baby greens on a large platter. Thinly slice steak on the diagonal, across the grain. Arrange over greens, then toss comice pears, crispy onions and blue cheese over platter. Add vinaigrette to taste, then sprinkle with chives, scallions or red onion. Serve with additional vinaigrette on the side.
