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Steak Salad Recipe: A Flavorful Twist
Maya Bennett

Steak Salad Recipe: A Flavorful Twist

A protein-packed salad with tender grilled ribeye, garlic-balsamic dressing, charred onions, avocado, cherry tomatoes, and arugula. Bold flavors and pro techniques make this 35-minute meal impress even seasoned cooks.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 4 garlic cloves, peeled and smashed
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup balsamic vinegar (non-alcoholic)
  • 1/2 tsp granulated sugar
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 medium red onion, sliced (1/2-inch thick)
  • 1 tsp olive oil (for grilling)
  • 1 1/4 lb boneless ribeye steak
  • 5 oz arugula/spinach mix
  • 1 avocado, pitted and sliced
  • Cherry tomatoes

Method
 

  1. Preheat grill to high heat (450-500°F). Brush onion slices with olive oil and grill until caramelized, ~5 minutes per side.
  2. Pat steak dry with paper towel and season with salt and pepper. Sear 2 minutes per side, then move to cooler grill zone to finish cooking to 130°F (medium-rare). Let rest 10 minutes before slicing against the grain.
  3. Whisk together garlic, olive oil, balsamic vinegar, sugar, salt, and pepper for dressing. Toss arugula with dressing first, then arrange grilled onions, steak slices, avocado, and cherry tomatoes on top. Serve with extra dressing.

Notes

Use roasted garlic as a shortcut for caramelized flavor
Substitute non-alcoholic balsamic vinegar if needed
Replace red onion with grilled zucchini if preferred
Use spinach instead of arugula for a milder base
Apply dressing just before serving to prevent greens from wilting