4 Servings 25 min Cook
2 Tbsp Olive Oil
10 Cup Arugula
1/4 Cup Worcestershire Sauce
1/4 Tsp Salt
1 1/2 Lb Beef Plate
3/4 Tsp Salt
1 Tsp Thyme
2 Medium (2-1/2" dia) Onions
1/4 Cup Olive Oil
1/2 Tsp Pepper
Peel onions and cut into 1/4-inch wide wedges.
Make dressing: Whisk together Worcestershire sauce, oil, thyme, and salt.
Grill onions and steak: Prepare a gas grill for direct-heat cooking over moderately high heat.
Toss onions with 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Cut steak into 4 pieces and sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
Oil grill rack, then grill steak, covered, turning over once, 6 to 10 minutes total for medium-rare.
Transfer to a cutting board and let stand while onions cook.
Grill onions in grill basket, covered, stirring occasionally, until charred and tender, 6 to 8 minutes.
Assemble salad: Toss arugula and onions with some of dressing.
Slice steak and serve, drizzled with dressing to taste, with arugula salad.