Go Back

Grilled Steak Salad

A delightful blend of smoky ribeye, fresh greens, and tangy dressing that evokes warm memories of outdoor gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: American, Mediterranean
Calories: 550
Ingredients Method Notes

Ingredients
  

For the dressing
  • 4 cloves garlic cloves, peeled and smashed Releasing their aromatic essence.
  • 1/2 cup extra-virgin olive oil Brings fruitiness and a silky texture.
  • 1/3 cup balsamic vinegar Tangy and slightly sweet.
  • 1/2 tsp. granulated sugar Balances the acidity.
  • 1/2 tsp. kosher salt Enhances other flavors.
  • 1/4 tsp. freshly ground black pepper Adds warmth and spice.
For the salad
  • 1 medium red onion, cut into 1/2-inch slices Imbues salad with sweetness.
  • 1 tsp. extra-virgin olive oil To enhance flavor of the onions.
  • 1 1/4 lb. boneless ribeye steak The star of this dish.
  • 5 oz. baby arugula and/or baby spinach Enhances freshness.
  • 1 large avocado, pitted and sliced Rich and creamy.
  • 1 cup cherry tomatoes, halved Adds juiciness.
  • 4 oz. blue cheese, crumbled Provides a tangy contrast.
  • to taste kosher salt For seasoning.
  • to taste freshly ground black pepper For seasoning.
  • to garnish torn fresh basil leaves For aromatic delight.

Method
 

Prepare the Dressing
  1. In a small saucepan over medium heat, combine the smashed garlic and extra-virgin olive oil. Stir occasionally for 5-7 minutes until fragrant. Set aside to cool.
  2. Transfer the garlic-infused oil to a blender, add balsamic vinegar, granulated sugar, kosher salt, and black pepper. Blend until smooth.
  3. Pour into a jar and refrigerate until ready to use.
Grill the Vegetables
  1. Preheat the grill to medium-high heat for about 5 minutes. Clean the grates.
  2. Drizzle onions with extra-virgin olive oil and sprinkle with kosher salt. Grill for 2-3 minutes on each side until charred.
Cook the Steak
  1. Season the ribeye steak with kosher salt and freshly ground black pepper. Grill for 6 minutes on each side until it reaches an internal temperature of 130°F for medium-rare.
  2. Remove from the grill and let rest before slicing.
Slice and Assemble
  1. On a large platter, arrange the baby arugula and/or spinach. Top with sliced steak, grilled onions, avocado, cherry tomatoes, and crumbled blue cheese.
Serve with Dressing
  1. Drizzle the dressing over the salad and finish with torn basil leaves.

Notes

Always rest the steak before slicing to retain juices. Prepare all ingredients beforehand for streamlining. Experiment with different lettuces or nuts.