Ingredients

4 garlic cloves, peeled, smashed

1/2 cup extra-virgin olive oil

1/3 cup balsamic vinegar

1/2 teaspoon granulated sugar

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 medium red onion, cut into 1/2-inch slices

1 teaspoon extra-virgin olive oil

Kosher salt, for seasoning

1 1/4 pounds boneless ribeye steak

Freshly ground black pepper, for seasoning

5 ounces baby arugula and/or baby spinach

1 avocado, pitted, sliced

1 cup cherry tomatoes, halved

4 ounces blue cheese, crumbled

Torn fresh basil leaves, for serving

Instructions

Step 1: Make the dressing by heating garlic and olive oil in a small saucepan over medium heat. Cook, stirring occasionally, until garlic is fragrant and softened, about 5 to 7 minutes. Remove from heat and let cool slightly.

Step 2: Transfer the garlic and oil to a blender. Add balsamic vinegar, granulated sugar, salt, and black pepper. Blend until very smooth, then pour into a jar and refrigerate until ready to use.

Step 3: Prepare your grill for medium-high heat, preheating for 5 minutes and cleaning the grates.

Step 4: Drizzle the onion slices with olive oil and season with kosher salt. Generously season the ribeye steak with salt and freshly ground black pepper.

Step 5: Grill the onions, turning once, until char marks appear, about 2 to 3 minutes per side. Grill the steak, turning occasionally, until it reaches 130°F for medium-rare, about 6 minutes per side. Remove both from the grill and let rest.

Step 6: Thinly slice the steak against the grain. On a large platter, arrange the arugula or spinach, then top with sliced steak, grilled onions, avocado slices, cherry tomatoes, blue cheese, and torn basil leaves.

Step 7: Drizzle the salad with the prepared balsamic garlic dressing before serving.

Tips & Variations

For a milder dressing, reduce the garlic or omit it entirely.

Substitute ribeye with flank or skirt steak for a leaner option.

Add toasted walnuts or pecans for extra crunch.

Use fresh lemon juice instead of balsamic vinegar for a brighter dressing variation.

Make the dressing up to a week in advance to deepen the flavors.

FAQs

Can I use a different type of steak for this salad?

Yes, flank or skirt steak can be excellent for grilling and provide a leaner alternative to ribeye. Adjust cooking times accordingly as these cuts are thinner and cook faster.

How do I know when the steak is cooked to medium-rare?

Use an instant-read thermometer inserted into the thickest part of the steak; it should register 130°F for medium-rare. If you don’t have a thermometer, look for a warm red center when slicing.