Grilled 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
