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1
In a medium nonreactive baking dish, rub the flank steak with the chili-garlic sauce.
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2
Top with the sliced yellow onion, rosemary and thyme sprigs, garlic and 1 tablespoon of the olive oil.
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3
Season generously with salt and pepper; rub the seasonings into the steak.
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4
Let marinate at room temperature for 1 hour or refrigerate overnight.
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5
Meanwhile, preheat the oven to 375.
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6
In a small baking dish, toss the shallots with 1 tablespoon of the olive oil and 2 tablespoons of the sherry and season with salt and pepper.
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7
Roast the shallots for 25 minutes.
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8
Add the water to the dish and bake, turning occasionally, until caramelized and softened, about 25 minutes longer.
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9
Let cool.
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10
Raise the oven temperature to 400.
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11
Transfer the shallots and any pan juices to a blender.
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12
Add the sherry vinegar, mustard, thyme leaves and remaining 2 tablespoons of sherry; process until smooth.
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13
With the machine on, add the remaining 1/2 cup of olive oil and the canola oil and process until emulsified.
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14
Season with salt and pepper.
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15
In a small baking dish, toss the red onions with 1/2 cup of the shallot vinaigrette and season lightly with salt and pepper.
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16
Roast for about 30 minutes, turning occasionally, until the onions are softened and caramelized in spots.
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17
Let cool, then separate the onion layers.
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18
Meanwhile, light a grill or preheat the broiler; oil the grill grates.
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19
Discard the yellow onion and herb sprigs and grill the steak over a medium-hot fire, or broil, for about 13 minutes, turning occasionally, until charred in spots and medium rare.
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20
Transfer the steak to a cutting board and let cool completely, then thinly slice the meat across the grain.
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21
In a large bowl, toss the frisee with the cherry tomatoes, parsley and roasted red onions.
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22
Add the sliced steak, blue cheese and 1/2 cup of the shallot vinaigrette.
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23
Season with salt and pepper, toss gently and serve.
