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Steak Salad with Garlic Balsamic Dressing
Youssef Hb

Steak Salad with Garlic Balsamic Dressing

Tender ribeye steak, grilled onions, and arugula come together with a vibrant garlic balsamic dressing for a gourmet American salad. Balancing creamy avocado, juicy tomatoes, and herbed basil, this dish offers smoky sweetness, earthy zest, and a satisfying texture contrast, perfect for weeknight meals.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Course: DINNER
Cuisine: American
Calories: 570
Ingredients Method Notes

Ingredients
  

  • Garlic cloves (4, peeled and smashed)
  • Extra-virgin olive oil (½ cup)
  • Balsamic vinegar (1/3 cup)
  • Granulated sugar (½ tsp)
  • Ripened medium onions (2)
  • Ribeye steak (4 slices, about 1.5 inches thick per 4 servings)
  • Arugula (1 large head or 4 cups packed, for salad base)
  • Avocado (4 halves)
  • Cherry tomatoes (1 pint, halved)
  • Blue cheese (½ cup crumbled, optional)
  • Fresh basil (1 cup torn leaves)

Method
 

  1. Heat ¼ cup olive oil in a small saucepan over medium heat. Cook garlic cloves 5–7 minutes until golden and fragrant. Remove from heat and let cool 10 minutes.
  2. Transfer garlic oil and remaining ¼ cup olive oil to a blender. Add balsamic vinegar, sugar, salt, pepper, and 1 tbsp fresh basil. Blend until emulsified and smooth.
  3. Preheat grill to medium-high. Season steak with salt and pepper. Grill for 3 minutes per side for onions, then 6 minutes per side for steak to reach 130°F (medium-rare).
  4. Arrange arugula on serving plates. Top with sliced steak, grilled onions, diced avocado, halved tomatoes, and crumbled blue cheese (optional). Garnish with remaining basil and drizzle dressing over the salad.

Notes

Use a digital thermometer for precise doneness of the steak.
Let steak rest 5 minutes before slicing to preserve juices.
Double garlic oil batch for future use; store in an airtight container.
Kale can be substituted for arugula in the salad base if desired.