Description
This Grilled Steak Salad features tender, medium-rare ribeye steak grilled alongside charred red onions and served atop a bed of peppery baby arugula and baby spinach. Topped with creamy avocado, juicy cherry tomatoes, and crumbled blue cheese, and finished with a homemade garlic balsamic dressing, this salad presents a perfect blend of smoky, fresh, and tangy flavors ideal for a hearty lunch or light dinner.
Ingredients
Scale
Dressing
- 4 garlic cloves, peeled and 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
Salad
- 1 medium red onion, cut into 1/2-inch slices
- 1 teaspoon extra-virgin olive oil
- Kosher salt, to taste
- 1 1/4 pounds boneless ribeye steak
- Freshly ground black pepper, to taste
- 5 ounces baby arugula and/or baby spinach
- 1 avocado, pitted and sliced
- 1 cup cherry tomatoes, halved
- 4 ounces blue cheese, crumbled
- Torn fresh basil leaves, for serving
Instructions
- Prepare the dressing: In a small saucepan over medium heat, cook the smashed garlic cloves in 1/2 cup olive oil, stirring occasionally, until the garlic is fragrant and softened, about 5 to 7 minutes. Remove from heat and let cool slightly.
- Blend the dressing: Transfer the garlic and oil to a blender. Add balsamic vinegar, granulated sugar, kosher salt, and black pepper. Blend until very smooth. Pour the dressing into a jar and refrigerate until ready to use. This dressing can be made up to one week in advance and stored chilled.
- Prepare the grill: Preheat grill to medium-high heat, about 5 minutes. Clean the grill grates thoroughly to prevent sticking. Drizzle the sliced red onions with 1 teaspoon olive oil and season with kosher salt.
- Grill onions and steak: Place the onions on the grill and cook, turning once, until char marks develop, about 2 to 3 minutes per side. Season the ribeye steak generously with kosher salt and freshly ground black pepper. Grill the steak, turning occasionally, until an instant-read thermometer inserted into the thickest part reads 130°F for medium-rare, approximately 6 minutes per side.
- Rest and slice steak: Transfer the grilled onions and steak to a cutting board. Allow the steak to rest for a few minutes to retain juices. Thinly slice the steak against the grain into bite-sized strips.
- Assemble the salad: On a large serving platter, arrange the baby arugula and/or baby spinach. Top evenly with sliced steak, grilled onions, avocado slices, halved cherry tomatoes, crumbled blue cheese, and torn fresh basil leaves.
- Serve: Drizzle the prepared garlic balsamic dressing over the entire salad just before serving to keep the greens fresh and crisp.
Notes
- The dressing can be made up to one week ahead and refrigerated for convenience.
- Use a meat thermometer for perfectly cooked steak to your preferred doneness.
- You can substitute ribeye with sirloin or flank steak for a leaner option.
- For a milder flavor, substitute blue cheese with feta or goat cheese.
- Serve with crusty bread to make a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Keywords: Grilled steak salad, ribeye salad, balsamic vinaigrette dressing, summer salad, grilled onions, blue cheese salad
