Grilled Steak & Vidalla Onions with Mustard-Worcestershire Vinaigrette

I have never ventured out with grilling steaks. When we have steaks we have filets because 1. we know how to cook them and 2. we know we like them. So, I decided to be adventurous and bought 2 NY strips.
3 Tbsp Worcestershire sauce
2 tsp DIjon mustard
1 tsp finely chopped fresh thyme leaves (I used dried and just used 1/2 the amount)
salt and freshly ground black pepper
1/4 cup olive oil
NY Strip steaks
canola oil
1 large Vidalia onion, peeled, and cut crosswise into 1/4 inch thick slices

Whisk together the Worcestershire sauce, mustard, thyme, and salt and pepper in a medium bowl until combined. Slowly whisk in the olive oil until emulsified. Let sit at room temperature while you prepare the steak and onions. Remove steaks from the fridge 20 minutes before grilling. Heat the grill pan over high heat. Pat steaks dry with salt and pepper. Brush both sides of the steaks with canola oil and season with salt and pepper. Arrange the steaks on the grill pan and let cook until golden brown and charred, about 5 minutes. Flip the steaks, lower the heat to medium and continue to cook to medium rare doneness, about 4 minutes longer. Remove from heat and arrange on a serving platter. Loosely tent with foil and let rest while grilling the onions.

Brush onions on both sides with canola oil and season with salt and pepper. Grill until golden brown and slightly charred on both sides and just cooked through, about 2 minutes per side. Separate the slices into rings and add to small bowl. Add half of the vinaigrette to the onions and gently toss to coat. Serve the steaks topped with the onions and drizzled with the remaining vinaigrette.

We also had roasted red potatoes and spinach. This makes enough onions and sauce for 4 steaks...we had extra.