Grilled Steak and Charred Onion Bruschetta
1/4 C. dry white wine
2 T. grainy Dijon mustard
1 T. chopped fresh thyme or 1 t. dried thyme
12 oz. thinly sliced round steak, salt and freshly ground
2 large sweet onion, sliced about 1/4 inch thick
1 t. vegetable oil
2 diagonal slices of Italian bread, each 1/2 to 3/4 inch thick
1 small bunch watercress
Prepare a hot barbecue fire. Oil the grill rack or coat with a nonstick vegetable spray In a small dish, combine the wine, mustard and thyme. Set aside. Season the meat lightly with salt and very generously with pepper. Rub the onion slices with the oil.
Grill the meat and onion, turning both once or twice until the meat is cooked through and the onions are soft. The meat will take about 2 minutes per side and the onion will take 3 to 4 minutes per side.
During the last few minutes of grilling, set the bread at the edge of the grill to lightly toast both sides. Generously spread one side of the toasts with the mustard mixture. Thinly slice the meat across the grain. Place meat and juices on the toast. Separate the onion into rings and set on the meat.