Steak, Fried Onions and Potato Salad Bowl with Blue Cheese Vinaigrette

1 1/3 pounds very thin cut beef shell steak (1/2" thick)
1/3 cup extra virgin olive oil
Grill seasoning, such as McCormick's Montreal Steak Seasoning
1 T. Worcestershire sauce
2 t. Dijon mustard
3 T. red wine vinegar
1/3 lb. blue cheese
Salt and black pepper
4 cups chopped romaine, (2 hearts)
2 cups chopped arugula or watercress, (1 large bunch)
1/2 cup canned fried potato sticks
1/2 cup canned fried onions

Preheat a large griddle or grill pan over high heat. coat the meat with olive oil, then season on both sides with grill seasoning. Cook the meat for 3 minutes on each side, then let it rest for 10 minutes to cool a bit.

While the meat cooks, assemble the dressing. In a medium bowl, whisk together the Worcestershire, mustard, and red wine vinegar. Stream in about 1/3 cup olive oil while whisking constantly.

Crumble the blue cheese into the bowl and stir it into the dressing. Season the dressing with salt and pepper.

Chop the rested steak into bite size pieces.

Place the chopped greens in a salad bowl and toss with the chopped steak, potato sticks, fried onions and blue cheese dressing.

Source: Rachel Ray