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Steak Salad with Blue Cheese and Balsamic Dressing
Maya Bennett

Steak Salad with Blue Cheese and Balsamic Dressing

A quick, family-friendly steak salad featuring ribeye, charred red onions, and a zesty garlic-balsamic dressing. Packed with protein and customizable veggies, it’s ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Modern American
Calories: 720
Ingredients Method Notes

Ingredients
  

  • 4 cloves garlic, smashed
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup balsamic vinegar
  • 1/2 tsp granulated sugar
  • 1 medium red onion (cut into 1/2" slices)
  • 1 1/4 lb ribeye steak (boneless, 1" thick)
  • 5 oz arugula or spinach
  • 4 oz blue cheese (or gorgonzola/feta)
  • Basil or avocado (optional, for topping)

Method
 

  1. Combine 4 cloves garlic and 1/2 cup olive oil in a blender. Blend until smooth.
  2. Add 1/3 cup balsamic vinegar, 1/2 tsp sugar, salt, and pepper. Pulse to combine.
  3. Store dressing in a jar up to 1 week refrigerated.
  4. Preheat grill. Oil grates to prevent sticking.
  5. Sear red onion slices 2-3 minutes per side. Set aside.
  6. Season steak with salt and pepper. Grill to desired doneness (4-6 minutes per side for medium).
  7. Cool steak 5 minutes, then thinly slice.
  8. Arrange arugula on a platter. Top with steak slices, onions, crumbled blue cheese, and a drizzle of dressing.
  9. Garnish with basil or avocado if desired.

Notes

Allow steak to cool before slicing to prevent greens from wilting.
Substitute spinach for arugula or feta/gorgonzola for blue cheese.
Use avocado oil for halal-friendly preparation.
Dressing can be made 1 week ahead.