Grilled Steak Salad

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

4 garlic cloves, peeled, smashed

1/2 c. extra-virgin olive oil

1/3 c. balsamic vinegar

1/2 tsp. granulated sugar

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

1 medium red onion, cut into 1/2" slices

1 tsp. extra-virgin olive oil

Kosher salt

1 1/4 lb. boneless ribeye steak

Freshly ground black pepper

5 oz. baby arugula and/or baby spinach

1 avocado, pitted, sliced

1 c. cherry tomatoes, halved

4 oz. blue cheese, crumbled

Torn fresh basil leaves, for serving

Instructions

Dressing

In a small saucepan over medium heat, cook garlic and oil, stirring occasionally, until garlic is fragrant and softened, 5 to 7 minutes. Let cool slightly.

Transfer garlic and oil to a blender. Add vinegar, granulated sugar, salt, and pepper and blend until very smooth. Pour into a jar and refrigerate until ready to use.

Make Ahead: Dressing can be made 1 week ahead. Keep refrigerated.

Salad

Prepare a grill for medium-high heat; preheat 5 minutes and clean grates. Drizzle onion with oil; season with salt. Generously season steak with salt and pepper.

Grill onions, turning once, until char marks appear, 2 to 3 minutes per side, and grill steak, turning occasionally, until an instant-read thermometer inserted into thickest part registers 130° for medium-rare, about 6 minutes per side. Transfer onions and steak to a cutting board. Let cool slightly. Thinly slice steak against the grain.

On a large platter, arrange arugula. Top with steak, onions, avocado, tomatoes, blue cheese, and basil. Drizzle with dressing before serving.

Nutrition

• Calories: 843
• Lipides Totaux: 72 g
• Lipides Saturés: 23 g
• Acides Gras Trans: 2 g
• Cholestérol: 118 mg
• Sodium: 887 mg
• Glucides Totaux: 11 g
• Fibres Diététiques: 6 g
• Sucres Totaux: 7 g
• Protéines: 35 g