Grilled Steak Salad with Blue Cheese, Avocado, and Balsamic Dressing Recipe
Introduction
This grilled steak salad combines tender ribeye with fresh, vibrant greens and a tangy balsamic-garlic dressing. It’s a perfect balance of smoky, savory, and bright flavors that makes for a satisfying and elegant meal any time.
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, 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, cook the smashed garlic cloves with 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.
- Blend the dressing: 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.
- Prepare the grill: Preheat a grill for medium-high heat (about 5 minutes) and clean the grates. Drizzle the sliced red onion with 1 teaspoon olive oil and season with kosher salt. Generously season the ribeye steak with kosher salt and freshly ground black pepper.
- Grill the onions and steak: Place onions on the grill and turn once, grilling until char marks appear, about 2 to 3 minutes per side. Grill the steak, turning occasionally, until an instant-read thermometer inserted into the thickest part reads 130°F for medium-rare, roughly 6 minutes per side. Transfer both onions and steak to a cutting board and let rest briefly.
- Slice and assemble: Thinly slice the steak against the grain. On a large platter, arrange baby arugula and/or spinach. Top with sliced steak, grilled onions, avocado slices, cherry tomatoes, crumbled blue cheese, and torn basil leaves.
- Serve: Drizzle the salad generously with the prepared dressing and enjoy immediately.
Tips & Variations
- For a milder dressing, reduce the garlic cooking time or use roasted garlic instead.
- Swap ribeye for sirloin or flank steak for a leaner option.
- Use mixed greens if arugula or baby spinach aren’t available.
- Add toasted nuts like pecans or walnuts for extra crunch and flavor.
- Make the dressing up to one week in advance and store it refrigerated for convenience.
Storage
Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing refrigerated for up to one week. To reheat the steak, warm gently in a skillet over low heat or enjoy cold. Assemble the salad just before serving to maintain freshness and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of steak?
Yes, sirloin, flank, or strip steak work well in this salad. Just adjust cooking times based on thickness to reach your preferred doneness.
How do I make this salad vegetarian?
Simply omit the steak and consider adding grilled portobello mushrooms or marinated tofu for a flavorful, protein-rich alternative.
PrintGrilled Steak Salad with Blue Cheese, Avocado, and Balsamic Dressing Recipe
A vibrant and flavorful grilled steak salad featuring tender ribeye, charred red onions, creamy avocado, fresh baby greens, and a tangy homemade garlic balsamic dressing. Perfect for a hearty yet healthy meal that combines smoky grilled flavors with fresh, crisp textures.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: American
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, for seasoning
- 1 1/4 pounds boneless ribeye steak
- Freshly ground black pepper, for seasoning
- 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, cook the smashed garlic cloves in 1/2 cup of extra-virgin olive oil, 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 very smooth. Pour the dressing into a jar and refrigerate until ready to use. (Note: the dressing can be made up to one week in advance.)
- Prepare the Grill and Vegetables: Preheat your grill to medium-high heat for about 5 minutes and clean the grates. Drizzle the sliced red onion with 1 teaspoon of olive oil and season with kosher salt.
- Season the Steak: Generously season the ribeye steak with kosher salt and freshly ground black pepper on both sides.
- Grill the Onions and Steak: Place the onions on the grill and cook, turning once, until char marks appear, about 2 to 3 minutes per side. Grill the ribeye steak, turning occasionally, until an instant-read thermometer inserted into the thickest part registers 130°F for medium-rare, approximately 6 minutes per side. Remove the steak and onions from the grill and let them cool slightly.
- Slice the Steak: Thinly slice the steak against the grain to ensure tenderness.
- Assemble the Salad: On a large platter, arrange the baby arugula (and/or baby spinach). Top the greens with the sliced steak, grilled red onions, sliced avocado, cherry tomato halves, crumbled blue cheese, and torn fresh basil leaves.
- Serve: Drizzle the prepared garlic balsamic dressing over the salad just before serving for a fresh and delicious flavor combination.
Notes
- The garlic balsamic dressing can be made up to one week in advance and kept refrigerated for convenience.
- Use an instant-read thermometer to ensure the steak reaches medium-rare at 130°F for the best texture and flavor.
- Feel free to substitute baby spinach for or alongside the arugula depending on your preference.
- If you prefer your steak more or less cooked, adjust grilling times accordingly.
- The salad can be assembled just before serving to keep the greens fresh and vibrant.
Keywords: grilled steak salad, balsamic dressing, ribeye steak, summer salad, grilled onions, arugula salad, blue cheese salad, healthy steak recipe
