Grilled Steak Salad with Blue Cheese, Avocado, and Balsamic Vinaigrette Recipe

Introduction

This grilled steak salad combines perfectly seared ribeye with fresh arugula, creamy avocado, and tangy blue cheese. Tossed in a garlicky balsamic dressing, it makes a satisfying and flavorful meal that’s ideal for warm evenings or casual gatherings.

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

1. Step 1: Make the dressing by heating garlic and olive oil in a small saucepan over medium heat. Stir occasionally and cook until the garlic is fragrant and softened, about 5 to 7 minutes. Remove from heat and let cool slightly.
2. Step 2: Transfer the garlic and oil to a blender. Add balsamic vinegar, sugar, salt, and black pepper. Blend until very smooth. Pour the dressing into a jar and refrigerate until ready to use.
3. Step 3: Prepare your grill for medium-high heat. Preheat for 5 minutes and clean the grates. Drizzle the sliced red onion with olive oil and sprinkle with kosher salt.
4. Step 4: Season the ribeye steak generously with kosher salt and freshly ground black pepper.
5. Step 5: Grill the onions, turning once, until char marks form, about 2 to 3 minutes per side. Grill the steak, turning occasionally, until an instant-read thermometer inserted in the thickest part reads 130°F for medium-rare, approximately 6 minutes per side.
6. Step 6: Transfer the grilled onions and steak to a cutting board. Let the steak rest briefly, then thinly slice against the grain.
7. Step 7: On a large platter, arrange baby arugula or spinach. Top with sliced steak, grilled onions, avocado slices, cherry tomatoes, crumbled blue cheese, and torn basil leaves.
8. Step 8: Drizzle the salad with the prepared dressing just before serving.

Tips & Variations

• For extra flavor, marinate the steak for 30 minutes before grilling using some of the prepared dressing.
• Substitute goat cheese or feta for blue cheese if you prefer a milder taste.
• If you don’t have a grill, sear the steak and onions in a hot cast-iron skillet instead.
• Add toasted walnuts or pine nuts for a crunchy texture.

Storage

Store leftover grilled steak and dressing separately in airtight containers in the refrigerator for up to 3 days. Avoid tossing the salad ingredients until ready to serve to keep greens fresh. Reheat the steak gently in a skillet or microwave before adding to the salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak for this salad?

Yes, you can substitute ribeye with sirloin, flank, or skirt steak. Just adjust cooking time to achieve your desired doneness.

How do I make the salad vegetarian?

Simply omit the steak and add more veggies like grilled portobello mushrooms or roasted chickpeas for protein and texture.

Grilled Steak Salad with Blue Cheese, Avocado, and Balsamic Vinaigrette Recipe

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4.9 from 245 reviews

This Grilled Steak Salad combines perfectly seared ribeye steak and charred red onions with fresh baby greens, creamy avocado, juicy cherry tomatoes, and tangy blue cheese, all dressed in a flavorful balsamic-garlic vinaigrette. Ideal for a satisfying and elegant meal that balances smoky grilled flavors with fresh, vibrant ingredients.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Grilling
• Cuisine: American

Ingredients

Scale 1x2x3x

Dressing

• 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

Salad

• 1 medium red onion, cut into 1/2 inch slices
• 1 teaspoon extra-virgin olive oil
• Kosher salt, to taste
• 1 1/4 pound boneless ribeye steak
• Freshly ground black pepper, to taste
• 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

1. Prepare the Dressing: In a small saucepan over medium heat, combine garlic cloves and 1/2 cup olive oil. Cook, stirring occasionally, until the garlic becomes fragrant and soft, about 5 to 7 minutes. Remove from heat and let cool slightly.
2. Blend the Dressing: Transfer the garlic and oil 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 that this dressing can be made up to one week in advance and kept refrigerated.
3. Prepare the Grill: Preheat a grill to medium-high heat, approximately 5 minutes, and clean the grates. Meanwhile, drizzle the red onion slices with 1 teaspoon olive oil and season with kosher salt. Season the ribeye steak generously with salt and freshly ground black pepper on both sides.
4. Grill the Onions and Steak: Place the onion slices on the grill and cook, turning once, until char marks appear, about 2 to 3 minutes per side. Grill the steak as well, turning occasionally, until an instant-read thermometer inserted into the thickest part registers 130°F for medium-rare, roughly 6 minutes per side. Once done, transfer the onions and steak to a cutting board and let them cool slightly.
5. Slice the Steak: Thinly slice the steak against the grain to ensure tenderness.
6. Assemble the Salad: On a large platter, arrange the baby arugula and/or baby spinach. Top evenly with the sliced steak, grilled onions, avocado slices, cherry tomato halves, crumbled blue cheese, and torn fresh basil leaves.
7. Serve with Dressing: Drizzle the prepared balsamic-garlic dressing over the salad just before serving for maximum freshness and flavor.

Notes

• The dressing can be made up to one week in advance and stored in the refrigerator.
• For a different flavor profile, substitute balsamic vinegar with red wine vinegar.
• Adjust steak doneness to preference by monitoring the internal temperature (125°F for rare, 140°F for medium).
• The salad is best served immediately after assembling to preserve texture and freshness.
• Use a sharp knife to slice the steak thinly against the grain for the most tender bites.

Keywords: grilled steak salad, ribeye salad, balsamic dressing, blue cheese salad, summer steak salad, grilled onions