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

Introduction

This Grilled Steak Salad combines tender, juicy ribeye with fresh greens and a zesty garlic-balsamic dressing. It’s a perfect balance of smoky, tangy, and creamy flavors for a satisfying and elegant meal.

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, to taste
• 1 1/4 pounds 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. Step 1: In a small saucepan over medium heat, cook the smashed garlic cloves with 1/2 cup olive oil, stirring occasionally, 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 the balsamic vinegar, granulated sugar, kosher salt, and black pepper. Blend until very smooth. Pour the dressing into a jar and refrigerate until ready to use. (The dressing can be made up to one week ahead.)
3. Step 3: Preheat a grill to medium-high heat, about 5 minutes, and clean the grates. Drizzle the red onion slices with 1 teaspoon olive oil and season with kosher salt.
4. Step 4: Season the steak generously with kosher salt and freshly ground black pepper.
5. Step 5: Grill the onion slices until char marks appear, about 2 to 3 minutes per side. Grill the steak, turning occasionally, until an instant-read thermometer inserted into the thickest part reads 130°F for medium-rare, about 6 minutes per side.
6. Step 6: Transfer the grilled onions and steak to a cutting board. Let rest for a few minutes, then thinly slice the steak against the grain.
7. Step 7: Arrange the baby arugula or spinach on a large platter. Top with sliced steak, grilled onions, avocado slices, cherry tomatoes, crumbled blue cheese, and torn fresh basil leaves.
8. Step 8: Drizzle the prepared dressing over the salad just before serving.

Tips & Variations

• For extra flavor, marinate the steak for 30 minutes with a little olive oil, garlic, and herbs before grilling.
• Swap blue cheese for feta or goat cheese if you prefer a milder taste.
• Add toasted nuts such as walnuts or pecans for crunch.
• Use spinach for a sweeter, softer green, or a mix of both spinach and arugula for balance.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Keep dressing refrigerated up to one week. Reheat steak gently in a pan or microwave before slicing, but avoid reheating the salad greens. Assemble just before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, sirloin, flank, or strip steak can be substituted. Adjust grilling time accordingly to reach your preferred doneness.

How do I make the dressing ahead of time?

Prepare the garlic-balsamic dressing as instructed and keep it refrigerated in a sealed jar for up to a week. Stir well before using.

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

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4.8 from 130 reviews

A flavorful and vibrant Grilled Steak Salad featuring juicy ribeye steak grilled to medium-rare, charred red onions, fresh baby arugula and spinach, ripe avocado, cherry tomatoes, and tangy blue cheese, all dressed in a homemade garlic balsamic vinaigrette. This salad perfectly balances smoky, savory, and fresh elements for a satisfying and elegant meal.

• Author: Maya
• 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 pounds 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. Make the Dressing: In a small saucepan over medium heat, cook the smashed garlic cloves in extra-virgin olive oil, stirring occasionally, until the garlic is fragrant and softened, about 5 to 7 minutes. Remove from heat and allow to 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 the dressing is very smooth. Pour it into a jar and refrigerate until ready to use. Dressing can be made up to 1 week ahead and stored refrigerated.
3. Prepare the Grill: Preheat your grill to medium-high heat, about 5 minutes, and clean the grates thoroughly to prevent sticking.
4. Season the Vegetables and Steak: Drizzle the red onion slices with olive oil and season with kosher salt. Generously season the ribeye steak on all sides with kosher salt and freshly ground black pepper.
5. Grill the Onions: Place the onion slices on the grill and cook for 2 to 3 minutes per side, turning once, until char marks appear and the onions are slightly softened.
6. Grill the Steak: Place the ribeye steak on the grill. Turn occasionally and cook until an instant-read thermometer inserted into the thickest part of the steak registers 130°F for medium-rare, approximately 6 minutes per side. Remove the steak and onions from the grill and transfer to a cutting board. Let the steak rest for a few minutes to retain juices.
7. Slice the Steak: Thinly slice the rested ribeye steak against the grain to ensure tenderness.
8. Assemble the Salad: On a large serving platter, arrange the baby arugula and/or spinach. Top with the sliced steak, grilled onions, sliced avocado, halved cherry tomatoes, crumbled blue cheese, and torn fresh basil leaves.
9. Dress and Serve: Drizzle the prepared garlic balsamic dressing over the assembled salad just before serving to maintain freshness and vibrant textures.

Notes

• Dressing can be prepared up to one week in advance and refrigerated for convenience.
• Use a meat thermometer to ensure perfect medium-rare doneness without overcooking.
• Feel free to substitute ribeye with sirloin or strip steak for a leaner option.
• Mix baby arugula and baby spinach for a balanced peppery and mild green base.
• Leftover steak can be stored in the refrigerator for up to 3 days and used in other meals.
• For a dairy-free version, omit blue cheese or replace it with a vegan cheese alternative.

Keywords: Grilled steak salad, ribeye salad, steak and arugula salad, summer grill salad, balsamic vinaigrette salad