Grilled Steak Salad

Grilled Steak Salad


Steak makes everything better.
  • 4 cloves garlic, peeled, smashed
  • ½ c. extra-virgin olive oil
  • ⅓ c. balsamic vinegar
  • ½ tsp. granulated sugar
  • ½ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • 1 medium red onion, cut into ½" slices
  • 1 tsp. extra-virgin olive oil
  • Kosher salt
  • 1¼ lb. boneless ribeye steak
  • Freshly ground black pepper
  • 5 oz. baby arugula and/or baby spinach
  • 1 avocado, pitted, sliced
  • 1 c. cherry tomatoes, halved
  • 4 oz. blue cheese, crumbled
  • Torn fresh basil leaves, for serving
  2. In a small saucepan over medium heat, cook garlic and oil, stirring occasionally, until garlic is fragrant and softened, 5 to 7 minutes.
  3. Transfer garlic to a blender. Add vinegar, granulated sugar, salt, and pepper and blend until very smooth. Pour into a jar and refrigerate until ready to use.
  4. Make Ahead: Dressing can be made 1 week ahead. Keep refrigerated.
  5. SALAD
  6. Prepare a grill for medium-high heat; heat 5 minutes and clean grates well. Drizzle onion with oil; season with salt. Generously season steak with salt and pepper.
  7. Grill onions, turning once, until char marks appear, 2 to 3 minutes per side, and grill steak, turning occasionally, until an instant-read thermometer inserted into thickest part registers 130° for medium-rare, about 6 minutes per side. Transfer onions and steak to a cutting board. Let cool slightly. Thinly slice steak against the grain.
  8. On a large platter, arrange arugula. Top with steak, onions, avocado, tomatoes, blue cheese, and basil. Drizzle with dressing before serving.

All rights and material belong to owners