25-Minute Flank Steak with Charred Vidalia Onion Salad

1. 1

   Preheat a very large cast-iron skillet over medium-high heat until it just begins to smoke.

2. 2

   While the pan is heating, slice the onions into 1/4-inch-thick rings and toss with 1 tablespoon of the oil, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl.

3. 3

   Add the onions to the skillet and cook, undisturbed, until they char slightly, about 2 minutes.

4. 4

   Stir occasionally with a wooden spoon until they are further charred and slightly softened but still crunchy, 3 to 4 minutes more.

5. 5

   Transfer to a plate.

6. 6

   Stir together the remaining 1 tablespoon oil and the fish sauce in the medium bowl that the onions were in.

7. 7

   Add the radishes, watercress, cilantro and cooked onions and toss until well coated.

8. 8

   Allow the mixture to sit at least 5 minutes, so the juices from the onion combine with the dressing.

9. 9

   Wipe out the skillet the onions cooked in and return it to medium-high heat.

10. 10

    Sprinkle the steak with 3/4 teaspoon salt and a few grinds of pepper and put it into the hot skillet.

11. 11

    Cook until well browned on one the bottom, 4 to 5 minutes; flip and cook until medium rare, 4 to 5 minutes more.

12. 12

    Transfer to a cutting board and allow the steak to rest for a few minutes, then slice thinly against the grain.

13. 13

    Divide the salad mixture among 4 bowls.

14. 14

    Top each bowl with slices of steak.

* Per serving · 4 servings · Values may vary.