Description: This Grilled Steak Salad is a symphony of textures and flavors. Tender, juicy grilled steak rests atop a bed of fresh arugula, accompanied by sweet grilled onions, creamy avocado, burstingly juicy cherry tomatoes, and tangy blue cheese. A homemade balsamic vinaigrette ties it all together, creating a salad that’s both satisfying and refreshing.
Why you will love this recipe: This isn’t your average salad. The combination of grilled steak and vegetables adds a depth of flavor that’s unexpected and incredibly delicious. It’s a complete meal in one bowl, packed with protein, healthy fats, and essential vitamins. The balsamic vinaigrette is the perfect complement to the rich steak and other ingredients. Plus, it is easily customizable to your personal taste preferences.
Introduction
The Grilled Steak Salad is a culinary delight that elevates the humble salad to a gourmet experience. It’s a dish that strikes the perfect balance between indulgence and health, making it suitable for a light lunch or an elegant dinner. The interplay of textures and flavors is what makes this salad truly special. The crispness of the arugula contrasts beautifully with the tenderness of the steak, while the sweetness of the grilled onions complements the tangy blue cheese. The creamy avocado adds a touch of richness, and the juicy cherry tomatoes provide a burst of freshness.
The star of this salad is undoubtedly the grilled steak. When cooked to perfection, it offers a succulent, melt-in-your-mouth experience that’s hard to resist. Grilling the vegetables, such as the red onion, enhances their natural sweetness and adds a subtle smoky char. The homemade balsamic vinaigrette is the finishing touch that brings all the elements together, creating a harmonious blend of flavors that will tantalize your taste buds. This is not just a salad; it’s a culinary adventure!
Ingredients:
Dressing:
- 4 garlic cloves, peeled, smashed
- 1/2 cup extra-virgin olive oil
- 1/3 cup balsamic vinegar
- 1/2 tsp. granulated sugar
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
Salad:
- 1 medium red onion, cut into 1/2″ slices
- 1 tsp. extra-virgin olive oil
- Kosher salt (to taste)
- 1 1/4 lb. boneless ribeye steak
- Freshly ground black pepper (to taste)
- 5 oz. baby arugula and/or baby spinach
- 1 avocado, pitted, sliced
- 1 cup cherry tomatoes, halved
- 4 oz. blue cheese, crumbled
- Torn fresh basil leaves, for serving
Preparation:
Dressing:
Step 1: In a small saucepan over medium heat, cook garlic and olive oil, stirring occasionally, until the garlic is fragrant and softened, about 5 to 7 minutes. Be careful not to burn the garlic, as this will make the dressing bitter. The garlic should be lightly golden and aromatic. This step is crucial for infusing the oil with the garlic’s flavor, which will form the base of the dressing.
Step 2: Transfer the garlic and oil mixture to a blender. Add balsamic vinegar, granulated sugar, kosher salt, and freshly ground black pepper. Blend until the mixture is very smooth and emulsified. The sugar helps to balance the acidity of the vinegar, while the salt and pepper enhance the overall flavor of the dressing. If you don’t have a blender, you can whisk the ingredients together vigorously in a bowl.
Step 3: Pour the dressing into a jar or airtight container and refrigerate until ready to use. This allows the flavors to meld together and intensifies the taste of the dressing. The dressing can be made up to a week in advance, making it a convenient option for meal prepping.
Salad:
Step 1: Prepare a grill for medium-high heat; preheat for about 5 minutes and clean the grates thoroughly. This ensures that the steak and onions will cook evenly and develop beautiful char marks. Drizzle the red onion slices with olive oil and season with kosher salt. This helps to prevent the onions from sticking to the grill and enhances their natural sweetness. Generously season the ribeye steak with kosher salt and freshly ground black pepper. Don’t be afraid to season generously, as this will help to create a flavorful crust on the steak.
Step 2: Grill the red onion slices, turning once, until char marks appear, about 2 to 3 minutes per side. The onions should be slightly softened but still have some bite. Grill the steak, turning occasionally, until an instant-read thermometer inserted into the thickest part registers 130°F (54°C) for medium-rare, about 6 minutes per side. Adjust the grilling time according to your preferred level of doneness. For medium, aim for 135°F (57°C), and for medium-well, aim for 140°F (60°C).
Step 3: Transfer the grilled red onion slices and steak to a cutting board. Let them cool slightly before thinly slicing the steak against the grain. This ensures that the steak is tender and easy to chew. Slicing against the grain shortens the muscle fibers, making the steak more palatable.
Step 4: On a large platter or individual plates, arrange the baby arugula and/or baby spinach as a base for the salad. This provides a bed of greens for the other ingredients to rest on.
Step 5: Top the arugula with the sliced steak, grilled onions, avocado slices, halved cherry tomatoes, crumbled blue cheese, and torn fresh basil leaves. The combination of these ingredients creates a visually appealing and flavorful salad.
Step 6: Drizzle the salad generously with the prepared balsamic vinaigrette just before serving. This adds a tangy and flavorful finishing touch to the salad. You can adjust the amount of dressing to your liking.
COOKING Rating:
- Ease: Medium
- Taste: Excellent
- Health: Very Good
Serving Suggestions:
- Serve as a light lunch or a satisfying dinner.
- Pair with a crusty bread for soaking up the delicious balsamic vinaigrette.
- Add a side of grilled vegetables for a more complete meal.
- Enjoy with a glass of crisp white wine or a refreshing iced tea.
Tips:
- For a richer flavor, marinate the steak for at least 30 minutes before grilling.
- Use high-quality balsamic vinegar for the best flavor in the dressing.
- Adjust the amount of blue cheese to your liking.
- If you don’t have a grill, you can cook the steak and onions in a skillet on the stovetop.
- Feel free to add other vegetables to the salad, such as bell peppers, cucumbers, or corn.
Prep Time:
- 20 minutes
Cook Time:
- 20 minutes
Total Time:
- 40 minutes
Nutritional Information:
- (Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
- Calories: Approximately 650-750 per serving
- Protein: 40-50g per serving
- Sodium: 500-700mg per serving
Conclusion
The Grilled Steak Salad is a versatile and delicious dish that’s perfect for any occasion. It’s a flavorful and nutritious meal that’s sure to impress your family and friends. With its combination of grilled steak, fresh vegetables, tangy blue cheese, and homemade balsamic vinaigrette, this salad is a culinary masterpiece. So, fire up the grill and get ready to enjoy a truly unforgettable salad experience!
Questions and Answers:
Q1: Can I use a different type of steak for this salad?
A: Absolutely! While ribeye is a great choice for its flavor and tenderness, you can certainly substitute it with other cuts of steak such as sirloin, New York strip, or even flank steak. Just be sure to adjust the grilling time accordingly to ensure the steak is cooked to your desired level of doneness. Thinner cuts like flank steak will cook much faster than thicker cuts like ribeye. Marinating the steak before grilling can also help to tenderize it and add extra flavor.
Q2: I’m not a fan of blue cheese. What else can I use?
A: No problem! If blue cheese isn’t your thing, there are plenty of other cheese options that would work well in this salad. Feta cheese is a great alternative, as it provides a similar tangy and salty flavor. Goat cheese is another excellent choice, offering a creamy and slightly tart taste. You could also use crumbled Parmesan cheese for a more savory flavor, or even shredded cheddar cheese for a milder option. The choice is yours, so feel free to experiment and find a cheese that you enjoy.
Q3: Can I make the dressing ahead of time?
A: Yes, you definitely can! In fact, making the dressing ahead of time is a great way to save time and effort when you’re ready to assemble the salad. The balsamic vinaigrette can be made up to a week in advance and stored in an airtight container in the refrigerator. This allows the flavors to meld together and intensifies the taste of the dressing. Just be sure to give it a good shake or whisk before using to ensure that the ingredients are properly combined.
Q4: What’s the best way to grill the steak to ensure it’s tender and juicy?
A: Grilling steak to perfection is all about controlling the heat and timing. Start by preheating your grill to medium-high heat. Before placing the steak on the grill, make sure it’s properly seasoned with salt and pepper. Grill the steak for about 4-6 minutes per side, depending on the thickness of the steak and your desired level of doneness. Use an instant-read thermometer to check the internal temperature of the steak. For medium-rare, aim for 130°F (54°C), for medium, aim for 135°F (57°C), and for medium-well, aim for 140°F (60°C). After grilling, let the steak rest for at least 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and juicy steak.
Q5: Can I add other vegetables to this salad?
A: Absolutely! One of the great things about this salad is that it’s easily customizable to your taste preferences. Feel free to add any other vegetables that you enjoy, such as grilled bell peppers, sliced cucumbers, corn kernels, or even roasted sweet potatoes. You can also add some crunch by including toasted nuts or seeds, such as walnuts, almonds, or pumpkin seeds. The possibilities are endless, so get creative and make the salad your own!
