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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/grilled-steak-salad-with-blue-cheese-avocado-and-balsamic-vinaigrette-recipe/