Made This?
Let us know how it went in the comments below!
This salad is simple enough for a weeknight but worthy of planning a dinner party around, thanks to its star ingredient—ribeye steak. You’ll grill it (and red onions), then combine it with cherry tomatoes, blue cheese, basil, and a drizzle of tangy balsamic dressing, turning it into the kind of impressive-but-secretly-easy dish you’ll be making all the time. Keep reading on for all of my top tips on what you need to know:
What People Are Saying:
"⭐️⭐️⭐️⭐️⭐️ simple, delicious and my 15 year old declared its the best salad ever." - kit7846
"Excellent dinner salad. Will definitely make again. Made exactly as written and turned out fab!" - Borngrace
First, we’ll start on our dressing by cooking garlic in extra-virgin olive oil in a small saucepan over medium heat. Cook—while stirring occasionally—until the garlic is fragrant and softened. Then, take it off the heat and let it cool slightly.
Once cooled, transfer the garlic and the oil to a blender. Then, add the vinegar, sugar, salt, and pepper, and blend until very smooth. Give it a taste, and add more salt and pepper as needed. Once it is to your liking, pour into a jar and refrigerate until you’re ready to serve.
Now, we can move onto our salad. Prepare a grill for medium-high heat by heating it for 5 minutes and cleaning the grates well. Then, drizzle the onion with oil, and season well with salt. Season the steak generously with salt and pepper on both sides.
Add the onions and steak to the grill. Grill the onions, turning once, until char marks appear. Grill the steak, turning occasionally, until an instant-read thermometer registers 130° for medium-rare, inserted into the thickest part of the steak.
Transfer the cooked onions and steak to a cutting board, and let them both cool slightly. Then, once cooled, thinly slice the steak against the grain.
Now, it’s time to assemble! A large platter works best here so everything is spread out. Arrange the greens, then top with the sliced steak, onions, avocado, tomatoes, crumbled blue cheese, and freshly torn basil. Drizzle with the dressing right before serving, and enjoy!
The full list of ingredients and instructions can be found in the recipe below.
This salad is a full dish all on its own, main and side in one. That being said, if you’re looking to round out a dinner party spread, I suggest serving some roasted potatoes or focaccia alongside it.
garlic cloves, peeled, smashed
extra-virgin olive oil
balsamic vinegar
granulated sugar
kosher salt
freshly ground black pepper
medium red onion, cut into 1/2" slices
extra-virgin olive oil
Kosher salt
boneless ribeye steak
Freshly ground black pepper
baby arugula and/or baby spinach
avocado, pitted, sliced
cherry tomatoes, halved
blue cheese, crumbled
Torn fresh basil leaves, for serving
Let us know how it went in the comments below!