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Grilled Steak Salad

Grilled Steak Salad: A Quick & Flavorful Summer Delight

This Grilled Steak Salad is a vibrant celebration of summer flavors, featuring tender ribeye steak, caramelized onions, and creamy blue cheese, all dressed in a homemade balsamic vinaigrette.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 2 tablespoons Extra-Virgin Olive Oil Can substitute with avocado oil
  • 2 cloves Garlic Minced; may substitute with garlic powder
  • ¼ cup Balsamic Vinegar Red wine vinegar can be used
  • 1 tablespoon Granulated Sugar Agave syrup or honey can be used as alternatives
  • ½ teaspoon Kosher Salt Sea salt can be substituted
  • to taste Black Pepper Freshly ground preferred
Salad
  • 1 pound Ribeye Steak Can replace with sirloin or flank steak
  • 1 large Red Onion Can substitute with yellow onions
  • 4 cups Baby Arugula/Spinach Any mixed salad greens can work
  • 1 medium Avocado Omit for a lighter option or substitute with cucumber
  • 1 cup Cherry Tomatoes Halved
  • ¾ cup Blue Cheese Feta cheese can be used for a milder taste
  • ¼ cup Fresh Basil For garnish; can substitute with parsley or cilantro

Equipment

  • Grill
  • Small Saucepan
  • Mixing bowl
  • Cutting board
  • Knife

Method
 

Dressing Preparation
  1. In a small saucepan, heat two tablespoons of extra-virgin olive oil over medium heat. Add 2 minced garlic cloves and sauté until fragrant, about 1-2 minutes. Remove from heat and let cool slightly. Blend with balsamic vinegar, sugar, salt, and black pepper until smooth. Refrigerate.
Grilling
  1. Preheat your grill to medium-high heat, about 400°F (200°C). Oil the grill grates.
  2. Drizzle sliced red onions with olive oil and sprinkle with salt. Season the ribeye steak with kosher salt and black pepper.
  3. Grill red onions for about 4-5 minutes per side until charred. Remove and keep warm.
  4. Grill ribeye steak for 4-5 minutes on one side, then flip and grill for another 4-5 minutes until medium-rare. Let rest for 5 minutes before slicing.
Salad Assembly
  1. Slice the rested ribeye against the grain. On a platter, layer baby arugula, sliced steak, grilled onions, diced avocado, halved cherry tomatoes, and crumbled blue cheese. Garnish with basil.
  2. Drizzle with balsamic dressing before serving.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 10gProtein: 40gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

Allow steak to rest before slicing for the best texture. Feel free to customize the greens and cheeses as desired.

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