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
