4 Servings

1 lemon juiced

7 tablespoons EVOO (extra-virgin olive oil), plus some for drizzling

salt and pepper

1 tablespoon hot sauce (eyeball it)

3 tablespoons Worcestershire sauce (eyeball it)

2 tablespoons grill seasoning blend, 2 palmfuls

(recommended Montreal Steak Seasoning by McCormick)

2 pounds flank steak

2 large red onions cut into ½-inch thick disks

1 bunch thin asparagus, trimmed of thick woody ends

4 thick slices of crusty bread

1 clove garlic, crushed

1 heaping tablespoon Dijon mustard (eyeball it)

2 tablespoons white wine vinegar (eyeball it)

20 leaves fresh basil, roughly chopped or torn

4 cups chopped romaine lettuce

2 bunches watercress, trimmed of thick stems

1 pint cherry tomatoes cut in half

Preheat an outdoor grill or grill pan to high heat.

In a large shallow bowl, combine the lemon juice, 3 tablespoons EVOO, a little salt and pepper, hot sauce, Worcestershire sauce and grill seasoning. Add the flank steak and coat thoroughly. Let the steak hang out and marinate while you grill up your veggies.

Drizzle EVOO over the onion disks and the asparagus and season with salt and pepper. Place the onions and asparagus on the grill. Grill the red onions for 3-4 minutes each side or until charred and slightly tender. Grill the asparagus, turning frequently for 2-3 minutes or until tender. Roughly chop the grilled onions and asparagu, and reserve in a salad bowl. Drizzle the bread slices with a little EVOO and give them a sprinkle of salt and pepper. Grill the bread on each side until you get some nice dark grill marks. Remove the bread from the grill and while it’s still hot, rub each side of the bread with the crushed garlic clove. Chop the garlicky grilled bread into bite-size pieces and reserve.

Once your veggies and croutons are done, transfer the flank steak to the hot grill and cook for 4-5 minutes, turn and cook 3 minutes longer. Remove from heat and let juices redistribute 5 minutes.

While the steak is grilling, make the dressing. In a small bowl, combine Dijon mustard, white wine vinegar, salt and pepper. In a slow steady stream, whisk in 4 tablespoons of EVOO.

When you are ready to serve, take the salad bowl with the chopped grilled onions and asparagus and add the basil, chopped romaine lettuce, watercress, cherry tomatoes and reserved garlicky croutons. Pour the dressing over the salad and toss to coat. Divide the salad between 4 serving plates. Slice the cooked steak very thinly on an angle working against the grain. Top each salad with some of the steak slices.