Grilled Steak Salad
Rating
Steak makes everything better.
Ingredients
- DRESSING
- 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
- SALAD
- 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
Instructions
- DRESSING
- In a small saucepan over medium heat, cook garlic and oil, stirring occasionally, until garlic is fragrant and softened, 5 to 7 minutes.
- 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.
- Make Ahead: Dressing can be made 1 week ahead. Keep refrigerated.
- SALAD
- 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.
- 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.
- On a large platter, arrange arugula. Top with steak, onions, avocado, tomatoes, blue cheese, and basil. Drizzle with dressing before serving.
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