Balsamic Steak and Red Onion Salad

Eating dinner in shifts will be something of the norm until the fall sports season ends. I would rather we sit down to a meal as a family, but time usually does not permit. These days I'm satisfied with at least two of us eating together. Prerequisites of mine include the absence of text messaging the BFF de jour, and my dinner meal contains all four food groups even if everyone does not eat them all.

With a household of varied schedules, creative cooking comes into play. Using flavorful, quick marinades, slicing onions or salad ingredients in between driving to softball and picking up from field hockey, and using the trusty microwave on low power settings to reheat dinner without turning steak into shoe leather were keys to preparing last night's dinner.

Balsamic Steak and Red Onion Salad was eaten at 3 different times between 5 and 8:30 p.m. Here is the note I left for my family members so that they would know how to put their dinner together if I happened to be driving around town.No Thank You Boy said, "I don't have to eat all that stuff do I? Can't I just eat the steak?"

As I was slicing the steak at 5 p.m., the reviews of the upcoming dinner could be heard throughout the kitchen. "I'll have two portions," said My Middle One before heading off to softball practice. "That steak is cooked perfectly," side The Husband as he walked in the door from work. "Make sure there is some left for me when I get home from football," said No Thank You Boy. My Oldest arrived home from a field hockey game and had two salads before she was off again to softball practice. Family members ate their dinners in different ways -- one had steak only, another had steak and onions, and the remaining three of us had crisp lettuce topped with marinated flank steak, balsamic glazed onions, and crumbled blue cheese and drizzled with a sweet balsamic vinaigrette.

Dinner was a hit with everyone, even if it was eaten over a 3 1/2 hour span. You gotta take what you can get.

Balsamic Steak and Red Onion Salad

serves 5

2 large red onions, cut in 1/4 inch slices
1/2 cup balsamic vinegar
2 garlic cloves, minced
5 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon pepper
1 cup olive oil
1 flank steak, about 2 - 2 1/2 pounds
1/2 teaspoon spicy mustard
about 1/2 cup crumbled blue cheese
10 cups of chopped romaine lettuce

Preheat oven to 400 degrees. Place onions on a large baking sheet. Set aside.

In a mason jar, combine balsamic vinegar, garlic, brown sugar, salt, pepper, and olive oil. Screw on a tight fitting lid and give the marinade/dressing a good shake. Pour about 1/3 cup of the mixture over the onions and toss to coat. Roast in oven for 25 - 30 minutes or until the onions are soft and slightly browned. Remove from oven and set aside. Leave oven on for cooking the steak.

Meanwhile, place the steak in a resealable bag and add 1 cup of the marinade/dressing. Seal bag and marinate at room temperature for 1 hour.

To the remaining marinade/dressing add the mustard and mix well.

After the steak marinades for 1 hour, remove it from the resealable bag, place it on a baking sheet and roast for about 5 minutes. Turn steak over and roast another 5 - 6 minutes or until the internal temperature is about 125 degrees. Remove steak from oven and cover with foil for 15 minutes.

After the steak rests, slice it against the grain in very thin slices. This insures that the meat will be tender.

To make salads, place about 2 cups of the romaine on a large plate. Top with the sliced steak, roasted red onions, blue cheese, and a drizzle of balsamic vinaigrette.