Steak Salad with Balsamic Vinaigrette, Blue Cheese, and Avocado Recipe
This vibrant Steak Salad combines tender grilled ribeye steak with fresh arugula, cherry tomatoes, creamy avocado, tangy pickled red onions, and sharp blue cheese, all brought together by a homemade balsamic vinaigrette. Perfect for a quick, flavorful meal in just 30 minutes, this salad offers a balanced mix of protein and fresh vegetables, making it both satisfying and refreshing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Ingredients
Steak
- 10 ounces grilling steak (boneless ribeye, top sirloin, skirt or NY strip), about 1 inch thick
- Kosher salt, to taste
- 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 the extra-virgin olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, kosher salt, and freshly ground black pepper. Whisk together vigorously or cover and shake until the mixture is emulsified and fully combined.
- Season the steak: Remove the steak from the refrigerator and let it come to room temperature for about 10-15 minutes. Preheat an outdoor grill or indoor grill pan over medium-high heat. Pat the steak dry with a paper towel for a better sear, then season both sides generously with kosher salt and freshly ground black pepper.
- Grill the steak: Place the steak on the preheated grill and close the lid (if using an outdoor grill). Grill the steak for 3 to 4 minutes on one side, then flip it and cook for another 3 to 4 minutes. Check the internal temperature with an instant-read thermometer; it should register 130°F (54°C) for medium-rare. Once cooked, transfer the steak to a plate and let it rest for 5 minutes to allow the juices to redistribute. After resting, slice the steak thinly against the grain.
- Assemble the salad: On individual serving plates or a large platter, arrange the baby arugula evenly. Top with the sliced steak, halved cherry tomatoes, diced avocado, pickled red onions, blue cheese crumbles, and sliced chives. Drizzle the prepared balsamic vinaigrette over the salad, using about half the dressing immediately and reserving the rest for future use. Serve immediately.
Notes
- For best results, use a quality cut of steak such as ribeye, top sirloin, skirt, or NY strip that is about 1 inch thick.
- Letting the steak rest after grilling helps retain the juices and enhances tenderness.
- Pickled red onions add a nice tangy contrast; you can make your own or purchase ready-made.
- This salad can be customized with other greens or toppings based on preference.
- Leftover dressing keeps well refrigerated for up to one week and is great on other salads.
