Grilled Steak Salad with Blue Cheese, Avocado, and Balsamic Dressing Recipe
Introduction
This grilled steak salad combines tender ribeye with fresh greens, creamy avocado, and tangy blue cheese for a deliciously balanced meal. The homemade garlic-balsamic dressing adds a flavorful punch that ties all the elements together perfectly.
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
- 1 1/4 pounds boneless ribeye steak
- Freshly ground black pepper
- 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
- Step 1: 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.
- Step 2: 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.
- Step 3: Prepare your grill for medium-high heat. Preheat for 5 minutes and clean the grates well. Drizzle the sliced red onion with 1 teaspoon olive oil and season with kosher salt.
- Step 4: Generously season the ribeye steak with kosher salt and black pepper on both sides.
- Step 5: Grill the onions, turning once, until char marks appear, about 2 to 3 minutes per side. Then 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.
- Step 6: Transfer the onions and steak to a cutting board. Let rest for a few minutes, then thinly slice the steak against the grain.
- Step 7: On a large platter, arrange the arugula or baby spinach. Top with sliced steak, grilled onions, avocado slices, cherry tomato halves, crumbled blue cheese, and torn basil leaves.
- Step 8: Drizzle the salad with the prepared garlic-balsamic dressing just before serving.
Tips & Variations
- For a smoky flavor, consider adding a few drops of smoked paprika to the dressing.
- Substitute ribeye with flank steak if preferred, adjusting grill time accordingly.
- Dress the salad lightly to keep the greens fresh and crisp.
- Make the dressing up to one week ahead and keep refrigerated for convenience.
Storage
Store any leftover salad components separately in airtight containers. The steak and grilled onions can be refrigerated for up to 3 days. Dress the salad just before serving to prevent wilting. Reheat steak gently in a pan or microwave if desired, but fresh is best.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of steak for this salad?
Yes, flank or sirloin steak can be used as alternatives. Adjust the grilling time based on thickness to achieve your desired doneness.
How do I keep the salad greens from getting soggy?
Keep the dressing separate until right before serving and use crisp greens like arugula or spinach. Toss lightly to avoid bruising the leaves.
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Grilled Steak Salad with Blue Cheese, Avocado, and Balsamic Dressing Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Grilled Steak Salad combines perfectly charred ribeye steak and smoky grilled onions with fresh baby arugula, creamy avocado, juicy cherry tomatoes, and tangy blue cheese. Tossed in a garlicky balsamic vinaigrette, it offers a satisfying balance of flavors and textures, making it an ideal light meal or elegant dinner salad.
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
- Make the Dressing: In a small saucepan over medium heat, combine garlic cloves and extra-virgin olive oil. Cook, 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 mixture to a blender. Add balsamic vinegar, granulated sugar, kosher salt, and freshly ground black pepper. Blend until the dressing is very smooth. Pour into a jar and refrigerate until ready to serve. This dressing can be made up to one week in advance and kept refrigerated.
- Prep the Grill and Vegetables: Preheat your grill to medium-high heat and clean the grates. Drizzle the red onion slices with extra-virgin olive oil and season with kosher salt.
- Grill the Onions and Steak: Place the onion slices on the grill and cook, turning once, until char marks form, about 2 to 3 minutes per side. Season the ribeye steak generously with kosher salt and freshly ground black pepper, then grill, turning occasionally, until an instant-read thermometer inserted into the thickest part reads 130°F for medium-rare, roughly 6 minutes per side. Remove onions and steak from the grill and transfer to a cutting board. Allow the steak to rest for a few minutes before slicing thinly against the grain.
- Assemble the Salad: On a large platter, spread the baby arugula and/or baby spinach as the base. Arrange the sliced steak, grilled onions, avocado slices, halved cherry tomatoes, and crumbled blue cheese evenly on top. Sprinkle torn fresh basil leaves over the salad.
- Serve: Drizzle the prepared garlic balsamic dressing over the salad just before serving. Toss lightly if desired and enjoy.
Notes
- The dressing can be prepared up to one week in advance and stored in the refrigerator.
- For a steak cooked to a different doneness, adjust grilling time accordingly.
- You can substitute baby spinach for all or part of the arugula based on preference.
- Allow the steak to rest after grilling to preserve juices and tenderness.
- Blue cheese crumbles can be substituted with feta or goat cheese for a milder flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Keywords: Grilled Steak Salad, Ribeye Salad, Balsamic Dressing, Summer Salad, Grilled Onion Salad, Steak Dinner Salad
