Prepare the cheese fondue. In a large pot blend the grated Pecorino Toscano DOP and the milk, then cook in a bain mairie until cheese is melted. Work with a whisk to help the lumps dissolve. Rinse and dry onions, then cut in half, remove the inner part and cut in thin slices. Simmer over a low heat with a pinch of salt and a little olive oil. Once almost cooked, turn up the heat and add sugar. Finally add some wine vinegar and let it reduce. Grill the steak and, when done, cut into large slices. Prepare a dish with a handful of the mesclun salad, then lay the steak slices on the salad and top with some drops of cheese fondue and the caramelized onions. Serve warm.
What is needed
some pots, different sizes