Categories: Salad
Ingredients
- 1 1/2 tsp ground cumin, divided
- 1 1/4 tsp ground pepper, divided
- 1 tsp ground coriander
- 1 tsp kosher salt, divided
- 1/2 tsp paprika
- 1/2 tsp crushed red pepper
- 1 lb. skirt or flank steak
- 1/2 medium red onion, peeled, root end left intact
- 1/2 tsp olive oil plus 3 1/2 tbsp., divided
- 2 tbsp. red wine vinegar
- 1/2 tsp honey
- 1/2 tsp whole-grain mustard
- 1 cup plain Greek yogurt
- 1 tsp lemon zest
- 1 tbsp. lemon juice
- 1 garlic clove, grated
- 1 head romaine, cut lengthwise into 4 wedges
- 1 pint cherry tomatoes, halved
- 2 mini cucumbers, diced
- 1 tbsp. chopped fresh mint
- 1 tbsp. chopped fresh chives
Directions
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Preheat grill to medium-high.
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Combine 1 tsp each cumin and pepper with coriander, 1/2 tsp salt, paprika and crushed red pepper in a small bowl. Sprinkle on both sides of steak. Let stand at room temp for 10 minutes.
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Meanwhile, brush onion with 1/2 tsp oil. Grill the onion, turning once, until charred on both sides, about 20 minutes total. Transfer to a small bowl, cover with plastic wrap and let steam until completely soft, about 10 minutes. Trim the root end and finely chop the onion.
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Whisk vinegar, honey, mustard and 1/4 tsp salt with the remaining 3 1/2 tbsp. oil and 1/4 tsp pepper in a small bowl until smooth. Stir in the onion.
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Grill the steak to desired doneness, 1-3 minutes per side for medium-rare. Transfer to a clean cutting board and let rest for 5 minutes before slicing.
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Whisk yogurt, lemon zest, lemon juice and garlic with the remaining 1/2 tsp cumin and 1/4 tsp salt in a medium bowl. Divide the yogurt mixture among 4 plates. Top each with a lettuce wedge, tomatoes, cucumber, mint, chives and some sliced steak. Drizzle each salad with the onion vinaigrette.