- 1/4 cup Worcestershire sauce
- 1/4 cup olive oil
- 1 teaspoon chopped fresh thyme
- 1/4 teaspoon salt
- 2 medium onions (preferably 1 red and 1 sweet), cut into 1/4-inch-wide wedges
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 pounds skirt steak
- 5 ounces arugula (10 cups loosely packed), torn if large
- Special equipment: a grill basket
- Whisk together Worcestershire sauce, oil, thyme, and salt.
- Prepare a gas grill for direct-heat cooking over moderately high heat.
- Toss onions with 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cut steak into 4 pieces and sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Oil grill rack, then grill steak, covered, turning over once, 6 to 10 minutes total for medium-rare. Transfer to a cutting board and let stand while onions cook.
- Grill onions in grill basket, covered, stirring occasionally, until charred and tender, 6 to 8 minutes.
- Toss arugula and onions with some of dressing. Slice steak and serve, drizzled with dressing to taste, with arugula salad.