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1
Whisk together the Worcestershire sauce, mustard, thyme and salt and pepper, to taste, in a medium bowl until combined.
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2
Slowly whisk in the olive oil until emulsified.
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3
Let sit at room temperature while you prepare the steak and onions.
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4
Remove the steaks from the refrigerator 20 minutes before grilling.
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5
Heat the grill pan over high heat until it begins to smoke.
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6
Pat the steaks dry with paper towels.
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7
Brush both sides of the steaks with canola oil and season well with salt and pepper.
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8
Arrange the steaks on the grill pan and let cook until golden brown and charred, about 5 minutes.
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9
Flip the steaks, lower the heat to medium and continue cooking to medium-rare doneness (130 degrees F internal temperature on an instant-read thermometer), about 4 minutes longer.
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10
Remove from the heat and arrange on a serving platter.
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11
Loosely tent with foil and let rest while you grill the onions.
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12
Brush the onions on both sides with canola oil and season with salt and pepper, to taste.
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13
Grill until golden brown and slightly charred on both sides and just cooked through, about 2 minutes per side.
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14
Separate the slices into rings and add to a small bowl.
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15
Add half of the vinaigrette to the onions and gently toss to coat.
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16
Serve the steaks topped with the onions and drizzled with the remaining vinaigrette.
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17
Click here for Bobby's Grilled Sweet Potatoes Brushed with Spice Oil.
