Ingredients
The following ingredients have 4 Servings
- 4 Tbsp. extra virgin olive oil - divided
- 2 Tbsp. red wine vinegar
- 1 Tbsp. sherry vinegar - or sub balsamic vinegar
- 1 heaping Tbsp. Dijon mustard
- 1 tsp. dried thyme
- 1 ½ lb. flank steak - cut in half widthwise and patted dry
- 1 ½ tsp. kosher salt
- ½ tsp. cracked black pepper
- 1 Tbsp. olive oil
- 2 medium yellow onions - thinly sliced (about 3 cups)
- ½ tsp. Kosher salt
- ½ tsp. Freshly cracked pepper
- 1 tsp. Fresh thyme leaves
- 2 Tbsp. red wine vinegar
- 1 Tbsp. water
- ⅓ cup extra-virgin olive oil
- 2 cloves garlic - minced
- ¼ cup caramelized onions - (see above)
- 3 Tbsp. red wine vinegar
- 2 Tbsp. fresh lemon juice
- 1 tsp. Honey
- 2 tsp. Dijon mustard
- 1 tsp. Fresh thyme leaves
- Pinch of salt
- Pinch of cracked black pepper
- 4 cups thinly sliced lacinato kale
- 4 oz. baby arugula
- 1 cup thinly sliced rainbow radishes
- ½ cup finely grated gruyere cheese
- Flaky salt - for serving
