Description
A vibrant and hearty steak salad featuring tender grilled ribeye steak, fresh arugula, creamy avocado, tangy pickled red onions, and bold blue cheese crumbles, all tossed in a homemade balsamic vinaigrette. Perfect for a quick, nutritious meal that balances rich protein with fresh vegetables and tangy flavors.
Ingredients
Steak
- 10 ounces grilling steak (boneless ribeye, top sirloin, skirt, or NY strip), about 1 inch thick
- Kosher salt and freshly ground black pepper, to taste
Dressing
- ¼ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 1 garlic clove, minced
- ¼ teaspoon kosher salt
- Pinch freshly ground black pepper
Salad
- 4 cups lightly packed baby arugula
- ½ cup cherry tomatoes, halved
- ½ avocado, peeled, pitted, and diced
- ½ cup pickled red onions
- 2 ounces blue cheese crumbles
- 2 tablespoons roughly sliced chives
Instructions
- Make the dressing: In a small bowl or jar, combine olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, salt, and pepper. Whisk together vigorously or shake the jar until the dressing is emulsified and smooth.
- Season the steak: Allow the steak to come to room temperature for even cooking. Heat an outdoor grill or indoor grill pan over medium-high heat. Pat the steak dry with a paper towel and season both sides liberally with kosher salt and freshly ground black pepper.
- Grill the steak: Place the steak on the grill and cover or close the lid. Grill for 3 to 4 minutes on one side, then flip and continue grilling for another 3 to 4 minutes until the internal temperature reaches 130°F (54°C) for medium-rare. Alternatively, you may pan-sear the steak on the stovetop. Remove the steak and let it rest for 5 minutes to retain juices, then slice thinly against the grain.
- Assemble the salad: Arrange the baby arugula on individual plates or a large serving platter. Top with sliced steak, halved cherry tomatoes, diced avocado, pickled red onions, blue cheese crumbles, and sliced chives. Drizzle the salad generously with balsamic vinaigrette, using about half immediately and reserving the rest for later use.
Notes
- Resting the steak after grilling ensures juicy, tender slices.
- Use an instant-read thermometer for perfect medium-rare doneness.
- Pickled red onions add a vibrant tangy contrast but can be substituted with fresh red onions if unavailable.
- Store leftover dressing refrigerated and use within 1 week for best flavor.
- This salad pairs well with crusty bread or a light soup for a complete meal.
