Name: Grilled Steak Salad
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 4 cloves garlic, peeled, smashed -; 1/2 c. extra-virgin olive oil -; 1/3 c. 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 c. cherry tomatoes, halved -; 4 oz. blue cheese, crumbled -; Torn fresh basil leaves, for serving -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Steak Salad

1. 4 cloves garlic, peeled, smashed -

2. 1/2 c. extra-virgin olive oil -

3. 1/3 c. balsamic vinegar -

4. 1/2 tsp. granulated sugar -

5. 1/2 tsp. kosher salt -

6. 1/4 tsp. Freshly ground black pepper -

7. 1 medium red onion, cut into 1/2" slices -

8. 1 tsp. extra-virgin olive oil -

9. Kosher salt -

10. 1 1/4 lb. boneless ribeye steak -

11. Freshly ground black pepper -

12. 5 oz. baby arugula and/or baby spinach -

13. 1 avocado, pitted, sliced -

14. 1 c. cherry tomatoes, halved -

15. 4 oz. blue cheese, crumbled -

16. Torn fresh basil leaves, for serving -

How to cook deliciously - Grilled Steak Salad

1. Stage

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.

2. Stage

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.

3. Stage

Make Ahead: Dressing can be made 1 week ahead. Keep refrigerated.

4. Stage

Prepare a grill for medium-high heat; heat 5 minutes and clean grates well. Drizzle onion with oil; season with salt. Generously season steak with salt and pepper.

5. Stage

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.

6. Stage

On a large platter, arrange arugula. Top with steak, onions, avocado, tomatoes, blue cheese, and basil. Drizzle with dressing before serving.