Pastrami-spiced steak salad with pickled vegetables and rémoulade

• Peel and thinly slice enough onion to measure 1 cup [2 cups]. Transfer ¼ cup [½ cup] sliced onion to a medium bowl; set aside the remaining sliced onion for caramelizing.
• Thinly slice the celery on the diagonal. 

To the bowl with the ¼ cup [½ cup] sliced onion, add the celery and red wine vinegar. Season with salt and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal. 

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the remaining sliced onion, season with salt, and cook, stirring occasionally, until softened and starting to caramelize, 8 to 10 minutes. Transfer to a large bowl and cover to keep warm. Do not clean the pan.

While the onion is cooking, prepare the rémoulade and your protein.

• Finely chop the cornichons.

In a small [medium] bowl, stir together the cornichons, mayo, mustard, and 1 teaspoon [2 tsp] liquid from the pickled vegetables. Season to taste with salt and pepper.

• Pat the steaks dry with a paper towel; season with salt and as much of the pastrami spice blend as you like.

In the same pan used for the onion, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the steaks and cook, turning frequently, until well browned and your desired doneness is reached. For medium-rare, that’s 4 to 6 minutes for New York strips and rib-eyes, 6 to 8 minutes for top sirloins, and 8 to 12 minutes for filet mignons. 

Transfer the cooked steaks to a cutting board to rest for 5 minutes. Cut the steaks into ½-inch-thick slices, then transfer to the bowl with the caramelized onion; season to taste with salt and pepper, and toss to combine. 

While the steaks are resting, prepare the salad. 

• Trim the root end from the romaine heart; coarsely chop the leaves.
• Cut the tomatoes in half.
• Using a slotted spoon, remove the pickled vegetables from the brine. 

In another large bowl, toss together the romaine, tomatoes, and as many pickled vegetables and as much rémoulade as you like. Season to taste with salt. 

Transfer the salad to individual bowls and top with the sliced steak and caramelized onion. Serve any remaining pickled vegetables and rémoulade on the side.