Ingredients

• 1 large sweet onion
• 4 slices bacon
• 1 ½ lb boneless grilling steaks (such as ribeye, tenderloin, or New York strip)
• 1 teaspoon kosher salt
• ¾ teaspoon pepper
• 1 tablespoon balsamic glaze

Steps

1. Preheat grill (or grill pan) on medium-high; preheat oven to 400°F. Cut onion in half vertically, then cut each half into 6 (½-inch-thick) wedges. Cut bacon slices into thirds.
2. Wrap 1 piece bacon around each onion wedge; arrange on baking sheet (wash hands). Bake 20–25 minutes until bacon is crisp and onions are tender.
3. Meanwhile, season both sides of steak with salt and pepper; place steaks on grill (wash hands). Grill 4–5 minutes on each side until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
4. Top steaks with onions, then drizzle with balsamic glaze. Serve.

Ingredients

• 1 romaine lettuce heart
• ¼ head green cabbage
• 3 green onions
• 4 oz crumbled blue cheese
• 1 (3.5 oz) package honey roasted sliced almonds with dried fruit
• ½ cup light raspberry vinaigrette

Steps

1. Chop romaine and cabbage. Slice green onions (¼ cup).
2. Place all ingredients (except dressing) in salad bowl. Add dressing and toss to coat; serve.