Steak, blue cheese, and salad are a combo we never get tired of eating, and it'll be on your table in less than an hour. This dish gets a spin from the honey-caramelized onions; the natural sugars in the honey speed up the caramelization process. Croutons from a bag are a thing of the past. Once you learn how easy it is to make your own (and a great way to use up stale bread), you'll never go back.
Peel and halve onion. Slice halves thinly. Cut Texas toast into 1" cubes. Hold romaine heart at root end and coarsely chop. Halve grape tomatoes. Pat steaks dry, and season both sides with ¼ tsp. salt and ¼ tsp. pepper.
Caramelize the Onion
Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add onion to hot pan and cook until light brown, 8-10 minutes. Add honey and stir occasionally until deep brown, 5-6 minutes. Season with a pinch of salt and remove from burner. While onions caramelize, make croutons.
Make the Croutons
Add 1 tsp. olive oil and Texas toast cubes to another medium non-stick pan over medium-high heat. Stir frequently until golden brown, 3-4 minutes. Season to taste with salt and pepper and remove croutons to a plate. Wipe pan clean and reserve.
Cook the Steaks
Return pan used to toast croutons to medium-high heat. Add 1 tsp. olive oil and steaks to hot pan and cook until steaks reach a minimum internal temperature of 145 degrees, 4-5 minutes per side. Transfer to a cutting board and rest 5 minutes before slicing into ½" slices.
Make the Salad
Whisk together Dijon, red wine vinegar, and 1 Tbsp. olive oil in a mixing bowl. Add romaine, tomatoes, and blue cheese (to taste). Toss to combine and season to taste with salt and pepper.
Finish the Dish
Pile a bed of salad on a plate. Arrange steak slices next to salad and garnish with croutons and caramelized onions.