Ingredients

• 1  head romaine lettuce (1 pound)
•   Caramelized Onion Vinaigrette (see recipe below)
• 4  plum tomatoes, cored and quartered
• 1/2  cup crumbled blue cheese (2 ounces)
• 6  radishes, thinly sliced
• 1  tablespoon snipped fresh parsley
• 1  tablespoon capers, drained
• 3/4  pound boneless beef sirloin steak, cut 1-inch thick

Directions

1. Cut off bottom core of romaine. Rinse leaves in cold water; pat dry. Cut out heavy center vein. Tear leaves into bite-size pieces. Wrap lettuce in a dry kitchen towel or paper towels and store in the refrigerator for at least 30 minutes or up to several hours to crisp romaine.

2. Prepare the Caramelized Onion Vinaigrette as directed.

3. Divide the romaine among 4 individual dinner plates. Arrange 1/4 of the tomatoes, the blue cheese, the radishes, parsley, and the capers on each serving plate of greens. Set aside.

4. Slash fat edges of steak at 1-inch intervals, being careful not to cut into the meat. Place the steak on the unheated rack of a broiler pan. Broil the meat 3 inches from the heat for 6 minutes. Turn the steak. Broil the meat to desired doneness. Allow 6 to 8 minutes more for medium or 8 to 10 minutes more for well done. Insert an instant-read meat thermometer at an angle into center of steak (temperature should register 155 degree F for medium or 165 degree F for well done).

5. Remove meat from the pan. Cover cooked steak with foil and let stand for 5 minutes before cutting into bite-size strips. (The internal temperature of the meat will rise 5 degree F during standing time.) Arrange steak strips on top of the salad. Drizzle about 2 tablespoons of the Caramelized Onion Vinaigrette over each salad. Makes 4 main-dish servings.

Caramelized Onion Vinaigrette: In a medium skillet, melt 1 tablespoon butter over medium heat. Add 1 cup finely chopped onion. Reduce heat to medium-low and cook for 15 to 20 minutes or until the onion is very soft and golden, stirring occasionally. Sprinkle 2 tablespoons of sugar over the onion and cook, stirring frequently, for 7 to 10 minutes more or until the onion starts to brown. Remove from the heat. Cool the cooked onion slightly.

In a screw-top jar, combine the caramelized onion with 1/3 cup extra-virgin olive oil, 1/4 cup balsamic vinegar, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon soy sauce, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Cover mixture and shake well. Serve dressing immediately or cover it and store in the refrigerator up to 1 week. If chilled, let stand at room temperature 30 minutes before using. Shake before serving. Makes about 1 cup.