Grilled Beef and Spring Onion Salad

Ingredients

• 3 tablespoons dijon mustard 
• 2 tablespoons garlic minced
• 2 teaspoons kosher salt 
• 0.8 cup olive oil extra-virgin
• 1 teaspoon pepper 
• 3 qts radish greens and arugula mixed loosely packed (or all arugula)
• 1 lb pink radishes red thick cut into wedges
• 1.5 pounds round sliced
• 6 servings salad 
• 12  spring onion ends trimmed
• 1 teaspoon sugar 
• 2 cups sunflower sprouts 
• 6 servings balsamic vinaigrette salad dressing 
• 0.3 cup citrus champagne vinegar 

Equipment

• bowl
• whisk
• grill

Directions

1. Whisk together vinaigrette ingredients in a large bowl and pour half into a small bowl.
2. Add beef and onions to large bowl, stir to coat, and chill 3 hours (or let sit at room temperature 2 hours), stirring once.
3. Heat a gas or charcoal grill to medium (350). Oil cooking grate and grill onions until softened and lightly charred, turning once, 8 to 10 minutes. Increase heat to high (50
4. and grill beef in 3 batches, letting heat come back up to 500 before starting a new batch. Cook, turning once, about 3 minutes total per batch, or until browned and cooked through (cut to test).
5. Toss greens and radishes in a large serving bowl with half of reserved dressing. Toss beef and sprouts with remaining dressing. Divide greens among large plates and top with grilled beef, onions, and sunflower sprouts.