SERVES 4
TOTAL TIME: 35 minutes
Do your best to leave the onion slices intact when cooking, so that they will be easier to maneuver around the grill. We prefer these steaks cooked to medium-rare, but if you prefer them more or less done, click here for our guidelines.
|
1 |
red onion, sliced into ¾-inch-thick rounds (do not separate rings) |
|
3 |
tablespoons extra-virgin olive oil |
|
Salt and pepper |
|
|
4 |
(6- to 8-ounce) center-cut filets mignons, 1½ to 2 inches thick, trimmed |
|
2 |
tablespoons balsamic vinegar |
|
8 |
ounces (8 cups) watercress, trimmed |
|
1 |
head Belgian endive (4 ounces), leaves separated and halved lengthwise |
|
3 |
ounces blue cheese, crumbled (¾ cup) |
|
1 |
Bosc pear, halved, cored, and sliced thin |
1. Brush onion rounds with 1 tablespoon oil, season with salt and pepper, and lay in single layer on plate. Microwave until onion rounds begin to soften, about 3 minutes. (Handle onion gently to avoid separating rings.) Pat steaks dry with paper towels and season with salt and pepper.
2A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over grill, then pour remaining coals over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium.
3. Clean and oil cooking grate. Place steaks on hotter side of grill and cook (covered if using gas) until well browned on both sides, 2 to 3 minutes per side. Slide steaks to cooler side of grill and continue to cook until meat registers 120 to 125 degrees (for medium-rare), 5 to 9 minutes, flipping steaks halfway through cooking. Transfer steaks to platter; tent loosely with aluminum foil and let rest while finishing salad.
4. As steaks finish cooking, place onion rounds on hotter side of grill. Cook until tender and spottily charred on both sides, about 2 minutes per side; transfer to platter.
5. Separate onion rounds into rings. Whisk vinegar and remaining 2 tablespoons oil together in large bowl. Add onion, watercress, endive, blue cheese, and pear and toss to coat. Serve with steaks.