Grilled Chili-rubbed Steak Salad With Roasted Shallot Vinaigrette

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Details

19 Ingredients

• One 2-lb flank steak
• 1 Tbsp Chinese chili-garlic sauce or other chili paste
• 1 medium yellow onion, thinly sliced
• 2 rosemary sprigs
• 2 thyme sprigs plus 1 1/2 tsps thyme leaves
• 1 large garlic clove, minced
• 1/2 cup plus 2 Tbsps extra-virgin olive oil
• Salt and freshly ground pepper
• 1/2 lb shallots, peeled and halved
• 1/4 cup dry sherry
• 1/4 cup water
• 1/4 cup plus 2 Tbsps sherry vinegar
• 1 1/2 tsps 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 ozs)