Hanger Steaks with Caramelized Onions, Mushrooms, Chevre, and Arugula

Preheat the grill with all the burners on high for 10 minutes and the lid down.

Rub the steak with 1 tablespoon of the olive oil. Sprinkle liberally with salt and pepper.

With all the burners still on high, place the steak on the grill, close the lid, and sear the steak for 4 to 5 minutes per side.

After searing, immediately turn all the burners to medium and cook the steak, with the lid down, another 3 to 4 minutes per side for medium-rare.

Remove to a platter and loosely tent with aluminum foil for about 10 minutes.

Pour the remaining 1 tablespoon olive oil into a large skillet over medium-high heat. Add the onions and mushrooms and cook, stirring, until softened, 7 to 10 minutes. Sprinkle the balsamic vinegar over the mixture. Remove from the heat and set aside.

Cut the chevre into 3/8-inch-thick slices.

Place the arugula in a large bowl. Toss with the extra-virgin olive oil and red wine vinegar and season with salt and pepper.

Cut the hanger steak into 3/8-inch-thick slices.

Put the dressed arugula on a large platter in an even layer. Lay slices of steak over the arugula.

Insert a slice of chevre between each slice of steak. Top with the warm onion-mushroom mixture and serve immediately.