Tender, smoky, and bursting with flavor, this steak salad is the perfect marriage of hearty and fresh. The juicy, grilled ribeye is paired with charred red onions, creamy avocado, and sweet cherry tomatoes, all nestled atop a bed of crisp arugula or spinach. A drizzle of balsamic-garlic dressing adds a tangy depth that ties every element together, creating a dish that feels just as at home at a casual lunch as it does at a candlelit dinner. Every bite offers a delightful contrast — rich and savory from the steak, crisp and bright from the greens — a true balance of texture and taste.

Remember it later

Like this recipe? Pin it to your favorite board NOW!

Ingredient Breakdown

The success of this salad lies in the quality and harmony of its ingredients. Ribeye steak is the star, prized for its marbling that melts into tender juiciness when grilled. Its savory depth forms the heart of the dish. The red onion, sliced thick and kissed by the grill, brings subtle sweetness and a smoky note that complements the meat. Cherry tomatoes add bursts of freshness, while ripe avocado introduces a creamy contrast that softens the bolder flavors. Blue cheese lends a tangy richness, its saltiness perfectly balanced by the sweetness of the balsamic dressing. The dressing itself is a masterpiece — a fusion of olive oil, garlic, and vinegar, with just a touch of sugar to round out the acidity. A mix of baby arugula and spinach provides a peppery, tender foundation, while torn basil leaves add a fragrant, herbaceous finish that brightens the entire plate.

Step-by-Step Preparation Guide

Making the dressing begins with infusing the olive oil with garlic — a process that deepens the flavor without overwhelming the palate. As the garlic softens gently in the oil, it releases a mellow aroma that serves as the foundation of the dressing. Blending it with balsamic vinegar, sugar, and seasonings creates a smooth emulsion that’s equal parts tangy, savory, and sweet. Once chilled, it thickens slightly, clinging beautifully to the greens and steak.

Grilling the steak and onions is where the flavor magic happens. A hot grill gives the onions a quick sear, softening their bite while adding irresistible charred edges. The ribeye, generously seasoned with salt and black pepper, should sizzle as it hits the grates — the sound of perfection in progress. For a tender medium-rare, aim for an internal temperature of 130°F, turning the steak occasionally to achieve an even crust.

Resting and slicing the steak is just as important as grilling it. Allowing the meat to rest for a few minutes after cooking helps the juices redistribute, ensuring every bite remains moist and flavorful. Slicing against the grain keeps the meat tender and easy to chew, creating perfect ribbons of steak ready to crown your salad.

Assembling the salad is all about balance and beauty. Begin with a bed of baby arugula or spinach, then layer the thin slices of steak and grilled onions. Scatter the avocado, cherry tomatoes, and crumbled blue cheese evenly across the greens for color and contrast. A few torn basil leaves bring fragrance and freshness, transforming the salad into something both rustic and refined.

Finishing with the dressing brings everything to life. Drizzle the balsamic-garlic dressing just before serving to keep the greens crisp and the steak glistening. Alternatively, serve the dressing on the side to let each guest customize their portion. The final result is a vibrant, restaurant-quality dish that feels indulgent yet balanced — smoky, creamy, and perfectly tangy.

Recipe Tips

How to achieve a perfect medium-rare steak with a flavorful crust:
Use high heat to sear both sides, then finish over indirect heat, allowing the internal temperature to reach 130°F before resting.

Tips for grilling onions without burning or drying them out:
Brush lightly with oil and grill over medium heat, turning often to caramelize evenly.

Choosing the best cut of beef if ribeye isn’t available:
Substitute with sirloin, New York strip, or flank steak for similar tenderness and flavor.

How to balance the richness of blue cheese with acidity from the dressing:
Add an extra drizzle of balsamic or a squeeze of lemon juice for a touch of brightness.

Make-ahead ideas:
Prepare the dressing up to a week in advance and store it chilled; pre-slice vegetables and grill the steak the day before for easy assembly.

What to Serve With This Recipe

This steak salad shines as a complete meal on its own, but it pairs beautifully with a few well-chosen sides. Serve it alongside roasted baby potatoes or buttery garlic bread for a more filling spread. For a lighter touch, pair it with grilled corn on the cob or a chilled gazpacho. It also complements creamy risottos or roasted vegetable medleys when you want something cozy yet balanced. For beverages, a glass of full-bodied red wine enhances the steak’s richness, while iced tea with lemon or sparkling water infused with herbs adds a refreshing contrast. This dish easily transitions from a simple lunch to a dinner party centerpiece with the right accompaniments.

Frequently Asked Questions

Can I use a different cut of steak, like sirloin or flank?
Yes, both options work well. Just adjust cooking time based on thickness to achieve your desired doneness.

How do I know when the steak is perfectly cooked?
Use an instant-read thermometer — 130°F for medium-rare, 140°F for medium. The steak should feel firm yet slightly springy to the touch.

Can I make this salad ahead of time?
You can prepare the dressing and toppings in advance, but assemble just before serving to keep the greens fresh.

What can I use instead of blue cheese?
Goat cheese or feta makes great alternatives with a similar tang but milder flavor.

How long does the dressing keep in the refrigerator?
It can be stored for up to 7 days in a sealed container. Shake or whisk before each use.

Creative Variations

Swap the steak for grilled chicken or shrimp if you prefer a lighter protein option. For extra texture, add roasted vegetables such as bell peppers, mushrooms, or asparagus. If you’re not a fan of blue cheese, try crumbled feta or shaved Parmesan for a gentler flavor. You can also add grains like quinoa, farro, or wild rice for a heartier version. For a Mediterranean twist, toss in kalamata olives and sun-dried tomatoes — each variation brings a new personality to this timeless salad.

This steak salad is a celebration of contrasts — tender beef against crisp greens, smoky onions beside creamy avocado, and the bright tang of balsamic dressing balancing it all. It’s bold yet refreshing, rustic yet refined. Whether served as a weeknight dinner or the highlight of a summer gathering, it offers a perfect harmony of texture and flavor in every forkful. A dish that proves salads can be just as satisfying as any main course.

Ingredients

Dressing

½ cup extra-virgin olive oil
4 garlic cloves, peeled and smashed
⅓ cup balsamic vinegar
½ teaspoon granulated sugar
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Salad

1¼ lb boneless ribeye steak
1 medium red onion, cut into ½-inch slices
1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
5 oz baby arugula and/or baby spinach
1 avocado, pitted and sliced
1 cup cherry tomatoes, halved
4 oz blue cheese, crumbled
Fresh basil leaves, torn for garnish

Instructions

Prepare the Dressing:

In a small saucepan set over medium heat, warm the olive oil and garlic together, stirring occasionally. Cook for about 5 to 7 minutes, or until the garlic becomes soft and fragrant without browning. Remove from heat and allow to cool slightly.

Transfer the mixture to a blender and add the balsamic vinegar, granulated sugar, salt, and pepper. Blend until the dressing turns smooth and creamy. Pour into a jar or airtight container and refrigerate until needed. The dressing can be prepared up to one week in advance for convenience.

Grill the Steak and Onions:

Preheat the grill to medium-high heat, giving it about 5 minutes to reach temperature. Lightly drizzle the onion slices with olive oil and season with kosher salt. Generously season both sides of the ribeye with salt and freshly ground black pepper.

Place the onions on the grill and cook for 2 to 3 minutes per side until they develop visible grill marks and soften slightly. Grill the steak, turning occasionally, until it reaches your preferred doneness — about 6 minutes per side for medium-rare, or until an instant-read thermometer registers 130°F when inserted into the thickest part.

Once grilled, transfer the steak and onions to a cutting board and let them rest for several minutes. Slice the steak thinly against the grain for tenderness.

Assemble the Salad:

Arrange the arugula or spinach on a large serving platter as the base. Layer the sliced steak on top, followed by the grilled onions, avocado slices, cherry tomatoes, and crumbled blue cheese. Garnish generously with fresh basil leaves.

Drizzle the balsamic-garlic dressing over the salad just before serving, or serve it on the side for guests to add to their liking. This steak salad is a perfect combination of smoky, tangy, and creamy flavors — a satisfying dish that’s both elegant and hearty.