Grilled Steak and Vidalia Onions with Mustard-Worcestershire Vinaigrette
Fire up your grill for this easy, mouthwatering dish that pairs juicy New York strip steaks with sweet, charred Vidalia onions, all drizzled in a zesty vinaigrette. Ready in just 25 minutes, it's perfect for impressing guests or a quick weeknight feast!
- Difficulty: Easy
- Servings: 4
- Nutritional Information Per Serving: Calories 950, Total Fat 72 g, Saturated Fat 24 g, Carbohydrates 11 g, Dietary Fiber 1 g, Sugar 7 g, Protein 60 g, Cholesterol 251 mg, Sodium 1117 mg
- Total Time: 25 minutes
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
Ingredients
- 3 tablespoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 teaspoon fresh thyme leaves, finely chopped
- Salt and freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 4 New York strip steaks, approximately 12 ounces each
- Canola oil, for brushing
- 1 large Vidalia onion, peeled and sliced crosswise into 1/4-inch thick rounds
Instructions
- Whip up the irresistible vinaigrette: In a medium bowl, whisk Worcestershire sauce, Dijon mustard, chopped thyme, and a pinch of salt and pepper. Slowly drizzle in olive oil while whisking to emulsify. Let it sit at room temp for bold flavors to mingle.
- Prep and grill the steaks like a pro: Let steaks sit out 20 minutes. Heat grill pan over high until smoking. Pat dry, brush with canola oil, season generously. Sear 5 minutes per side for golden crust, flipping once, aiming for 130F medium-rare. Rest under foil.
- Char those onions: Brush slices with canola oil, season, and grill 2 minutes per side until golden and tender. Separate into rings, toss with half the vinaigrette. Top rested steaks with onions and drizzle remaining saucepure perfection!
Pro tip: The sweet onions and tangy vinaigrette elevate every biteyour taste buds will thank you. Grill on!
