Grilled Steak Salad with Balsamic Dressing

Introduction

Grilled Steak Salad with Balsamic Dressing is a mouthwatering dish that combines the bold flavors of grilled steak with fresh vegetables and a tangy homemade dressing. This salad is perfect for a light but satisfying meal, making it great for lunch or dinner.

Why Make This Recipe

This recipe is more than just a salad; it’s a complete meal that is healthy, fulfilling, and easy to prepare. The grilled steak adds protein, while the fresh greens and vegetables provide essential nutrients. The homemade balsamic dressing enhances the flavors, making each bite delicious. Whether you’re hosting a summer barbecue or simply looking for a quick weeknight dinner, this salad is sure to please everyone at the table.

How to Make Grilled Steak Salad with Balsamic Dressing

Ingredients

4 garlic cloves, peeled and smashed
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 inch slices
1 tsp extra-virgin olive oil (for onions)
Kosher salt (for seasoning)
1 1/4 lb boneless ribeye steak
Freshly ground black pepper (for seasoning)
5 oz baby arugula and/or baby spinach
1 avocado, pitted and sliced
1 cup cherry tomatoes, halved
4 oz blue cheese, crumbled
Torn fresh basil leaves, for serving

Directions

For the Dressing:

In a small saucepan over medium heat, cook the garlic and oil, stirring occasionally, until the garlic is fragrant and softened, about 5 to 7 minutes. Let it cool slightly.
Transfer the garlic and oil to a blender. Add the vinegar, granulated sugar, salt, and pepper. Blend until very smooth.
Pour the dressing into a jar and refrigerate until ready to use. You can make the dressing up to a week ahead and store it in the fridge.

For the Salad:

Prepare a grill for medium-high heat. Preheat it for about 5 minutes and clean the grates. Drizzle the onion with oil and season with salt. Generously season the steak with salt and pepper.
Grill the onions, turning once, until char marks appear, about 2 to 3 minutes per side. Grill the steak, turning occasionally, until it reaches an internal temperature of 130 degrees for medium-rare, about 6 minutes per side.
Transfer the onions and steak to a cutting board. Let them cool slightly before thinly slicing the steak against the grain.
On a large platter, arrange the arugula. Top it with the sliced steak, grilled onions, avocado, tomatoes, blue cheese, and basil. Drizzle with dressing just before serving.

How to Serve Grilled Steak Salad

Serve the grilled steak salad warm or at room temperature. It makes a great main dish or can be served alongside crusty bread for a complete meal.

How to Store Grilled Steak Salad

Store any leftover salad in an airtight container in the refrigerator. It’s best to keep the dressing separate to prevent the greens from wilting. The dressing can be kept for up to a week, while the salad is best eaten within 2 days.

Tips to Make Grilled Steak Salad

Use a meat thermometer to ensure your steak is cooked perfectly.
Feel free to add other vegetables like bell peppers or cucumber to the salad.
If you prefer a different cheese, feta or goat cheese can be great substitutes for blue cheese.

Variation

You can customize this salad by swapping out the steak for grilled chicken or shrimp. You can also use different greens like kale or mixed greens for variety.

FAQs

1. Can I make the dressing in advance?
Yes, you can make the dressing up to a week ahead. Just store it in the refrigerator until you’re ready to use it.

2. What can I serve with this salad?
This salad pairs well with bread, grilled vegetables, or a light soup for a complete meal.

3. Can I use a different cut of steak?
Absolutely! You can use other cuts of steak like flank steak or sirloin if that’s what you have on hand. Just adjust the cooking time as needed based on the thickness of the cut.