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Steak Salad Recipe with Garlic Balsamic Dressing
Youssef Hb

Steak Salad Recipe with Garlic Balsamic Dressing

A bold steak salad with a homemade garlic balsamic dressing, charred onions, and rich blue cheese. Combines tender herbs-infused beef with peppery arugula, creating a balanced, restaurant-quality meal in under an hour. Satisfying and customizable with optional swaps for feta or romaine.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: DINNER
Cuisine: American
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 4 cloves garlic or 1 tbsp grated garlic
  • 1/2 cup + 1 tsp olive oil (use avocado oil for higher smoke point)
  • 1/3 cup balsamic vinegar (replace with red wine vinegar for less acidity)
  • 1/2 tsp granulated sugar (omit for lower carbs)
  • 1/2 tsp + to taste kosher salt (use sea salt for better texture)
  • 1/4 tsp + freshly ground black pepper (round black peppercorns preferred)
  • 1 medium red onion (substitute with sliced red bell peppers)
  • 1 1/4 lb ribeye steak (skirt or sirloin work well too)
  • 5 oz arugula or mixed greens (replace with romaine for crunch)
  • 1 avocado (use guacamole as shortcut)
  • 1 cup cherry tomatoes (halved grape tomatoes work)
  • 4 oz blue cheese (swap for goat cheese or feta)
  • To taste fresh basil (lemon zest adds brightness)

Method
 

  1. Heat saucepan over medium-low. Add 1/2 cup olive oil and 4 garlic cloves (or 1 tbsp grated). Stir until garlic is golden, 5-7 minutes.
  2. Transfer mixture to blender. Add 1/3 cup balsamic vinegar, 1/2 tsp sugar, 1/2 tsp kosher salt, and 1/4 tsp pepper. Blend until smooth. Set aside.
  3. Preheat grill to medium-high. Brush steak all over with 1 tsp olive oil. Season with 1/2 tsp salt and pepper. Sear for 1-2 minutes per side.
  4. Grill steak for 6 total minutes, flipping once, until medium-rare. Simultaneously, grill red onion halves (tossed with 2 tsp salt) until charred, 7-8 minutes.
  5. Let steak rest 5 minutes. Slice thinly against the grain. In a large bowl, toss arugula/greens with 1 avocado, halved cherry tomatoes, and crumbled blue cheese.
  6. Top salad with grilled steak and grilled onion. Drizzle with 2–3 Tbsp garlic balsamic dressing. Garnish with basil or lemon zest.

Notes

Grill steak in batches if needed for even cooking.
Adjust steak thickness; aim for 1/2-inch cuts
Replace blue cheese with crumbled feta or goat cheese for non-dairy alternatives.
Dressing can be made up to 3 days ahead.
Double dressing for extra richness.
Serve with crusty bread for a heartier option