Ingredients

• 4  1-inch thick slices crusty bread
• 2  to 3-oz. blue cheese, cut in 4 wedges
• 2  small red onions, cut in wedges
• 6  Tbsp. olive oil
• 1  lb. boneless beef breakfast steak, thin cut
• 2  hearts of romaine lettuce, halved
• 1/4  cup cider vinegar
• 1  tsp. sugar
•   Fresh basil leaves (optional)

Directions

1. On rack of uncovered grill directly over medium heat toast bread 1 to 2 minutes, turning once. Top each bread slice with a cheese wedge; set aside.

2. Brush onion wedges with 2 tablespoons of the oil. Grill 1 to 2 minutes each side; move to side of grill. Sprinkle salt and pepper on steaks; grill about 4 minutes, turning once.

3. Meanwhile, for vinaigrette, in blender process one-third of the onions with the vinegar, sugar, and 1/2 teaspoon each salt and pepper. With blender operating, add remaining oil. Serve steak, grilled onions, and blue cheese toast on romaine leaves. Sprinkle basil. Pass vinaigrette. Makes 4 servings.