Grilled Chili-Rubbed Steak Salad With Roasted Shallot Vinaigrette

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One 2-pound flank steak

1 tablespoon Chinese chili-garlic sauce or other chili paste

1 medium yellow onion, thinly sliced

2 rosemary sprigs

2 thyme sprigs plus 1 1/2 teaspoons thyme leaves

1 large garlic clove, minced

1/2 cup plus 2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

1/2 pound shallots, peeled and halved

1/4 cup dry sherry

1/4 cup water

1/4 cup plus 2 tablespoons sherry vinegar

1 1/2 teaspoons grainy mustard

1/2 cup canola oil

2 medium red onions, cut into 8 wedges each

1 medium head frisée, torn into bite-size pieces

1 1/2 cups cherry tomatoes, halved

1 cup flat-leaf parsley leaves

1 cup crumbled blue cheese (4 ounces)

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