This steak salad is a good one! I mean real good. It satisfies the meat craving and the “I need something fresh” feeling. An easy marinade for the steak and an arugula-based salad loaded with seasonal veggies. A great way to use up those extra tomatoes from your garden or local market. And, the addition of basil is unexpected and perfect at the same time. The creaminess of the avocado & crumbled cheese, MAH! It seals the deal. Alright, let’s get to it!
Ingredients you’ll need:
For the Steak:
- 1 tbsp extra-virgin olive oil or avocado oil
- 1 tbsp balsamic vinegar
- Kosher salt & fresh cracked pepper
- 1-2 Ib boneless ribeye steak
For the Salad:
- 1 red onion, cut into thin slices
- 5 oz. baby arugula
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- 4 oz blue cheese or gorgonzola cheese, crumbled
- Fresh basil leaves, torn, for serving
For the Salad Dressing:
- 4 cloves garlic, peeled, smashed
- ½ c extra-virgin olive oil
- ⅓ c balsamic vinegar
- ½ tsp honey
- ½ tsp kosher salt
- ¼ tsp ground black pepper
Why you’ll love this steak salad:
- high-protein
- healthy fats
- loaded with fresh flavors
- homemade dressing
- the salad will actually get eaten
- everyone wins
Recipe Tips
Quality Steak: Grab a quality ribeye for this meal. The delicious, juicy flavor of the ribeye is key in this salad so make sure you have a good cut of meat! Obviously grass-fed is best if available. Look for good marbling (even distribution) of the meat. If you have no idea what I’m saying or you’re new to searching for quality meats (we all start somewhere!), go to the meat counter at your local butcher, Whole Foods or Sprouts Farmers Market and ask them to help you pick out a good ribeye.
Bring steak to room temperature: Make sure to bring meat to room temperature 30 minutes prior to cooking. I like to keep mine on the counter marinating while I prep the other components for this recipe.
Crumble the cheese fresh: Look for a block or wedge of cheese instead of buying it already crumbled. This makes a huge difference in the creaminess and flavor of the cheese.
Lastly, if you make this Steak Salad with Avocado, Garden Tomatoes & Fresh Basil, please let me know down below by leaving a comment and rating! I love to hear from you guys! It’s so fun to share food stories & cook these recipes together. And of course, if you do make this recipe, don’t forget to tag me @saltedseasons on Instagram! I love looking through your food photos. Cheers to handmade meals!
Love y’al
– Țaylo
Steak Salad with Avocado, Tomato & Fresh Basil
Ingredients
For the Steak:
- 1 1-2lb boneless ribeye steak
- Kosher salt & fresh cracked pepper
- 1 tbsp extra-virgin olive oil or avocado oil
- 1 tbsp balsamic vinegar
For the Dressing:
- 4 cloves garlic peeled & smashed
- ½ c extra-virgin olive oil
- ⅓ c balsamic vinegar
- ½ tsp honey
- ½ tsp kosher salt
- ¼ tsp freshly cracked black pepper
For the Salad:
- 1 red onion cut into thin slices
- 5 oz. baby arugula
- 1 ripe avocado sliced
- 1 cup cherry tomatoes halved
- 4 oz blue cheese or gorgonzola cheese freshly crumbled
- fresh basil leaves torn, for serving
Instructions
- Pat steak dry & place steak into shallow dish or into a bag for marinating. Seasonal both sides of the steak with Kosher salt & fresh cracked pepper. Add 1 tablespoon balsamic vinegar & 1 tablespoon avocado oil (or olive oil) to the steak. Let the steak marinate at room temperature & move onto the salad dressing.
- For the dressing: In a small saucepan over medium heat, add the smashed garlic and oil. Stir occasionally and cook until the garlic is fragrant and softened, about 5 to 7 minutes. Let cool slightly.
- Transfer garlic and oil to a blender.
- Add vinegar, honey, salt, and pepper and blend until very smooth. Pour into a jar and refrigerate until ready to use.
- Salad: Heat cast iron skillet or grill to medium-high heat. Drizzle some oil into the pan. Season chopped onion with salt and pepper.
- Cook onions 2 to 3 minutes per side until charred. Transfer onions to cutting board or plate. Cook steak 4-6 minutes per side. Refer to temperatures below for correct doneness. Transfer steak to a cutting board. Let steak rest for 8-10 minutes before slicing.
- On a large platter, arrange arugula and top with onions, avocado, tomatoes & blue cheese. Slice steak and fan out onto salad. Sprinkle finishing salt (Maldon) on steak (optional). Tear fresh basil leaves and garnish salad. Drizzle with dressing and enjoy!
Notes
- The steak marinade is for one steak (approx 1-2 lbs worth of meat). Make additional marinade if cooking more than one steak.
I hope you enjoy this recipe that has become a well-loved favorite here at Salted Seasons— where we celebrate seasonal eating and down to earth living. Thank you for being here and thanks so much for cooking with me! Until next time—
—Taylo
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