Grilled Steak Salad
This salad is simple enough for a weeknight but worthy of planning a dinner party around, thanks to its star ingredient—ribeye steak. You’ll grill it (and red onions), then combine it with cherry tomatoes, blue cheese, basil, and a drizzle of tangy balsamic dressing, turning it into the kind of impressive-but-secretly-easy dish you’ll be making all the time. Keep reading on for all of my top tips on what you need to know:
Ingredients :
- 1/2 cup extra-virgin olive oil
- 1/3 cup balsamic vinegar
- 1/2 tsp. granulated sugar
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1 medium red onion, cut into 1/2" slices
- 1 tsp. extra-virgin olive oil
- Kosher salt
- 1 1/4 lb. boneless ribeye steak
- Freshly ground black pepper
- 5 oz. baby arugula and/or baby spinach
- 1 avocado, pitted, sliced
- 1 cup cherry tomatoes, halved
- 4 oz. blue cheese, crumbled
- Torn fresh basil leaves, for serving
Directions :
- In a small saucepan over medium heat, cook garlic and oil, stirring occasionally, until garlic is fragrant and softened, 5 to 7 minutes. Let cool slightly.
- Transfer garlic and oil 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; preheat 5 minutes and clean grates. 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.
