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Steak Salad with Avocado, Garden Tomatoes & Fresh Basil

Steak Salad with Avocado, Tomato & Fresh Basil

AuthorTaylor
The best summer steak salad made with arugula, tomatoes, avocado & basil! This steak salad hits all the marks. An easy marinade for the steak alongside an arugula-based salad loaded with seasonal veggies. A great way to use up those extra tomatoes from the garden and the perfect excuse to cook ribeyes!
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Prep Time20 minutes
Cook Time10 minutes
Resting Time 7 minutes
Total Time37 minutes
Servings4

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 

  1. 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.
  2. 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.
  3. Transfer garlic and oil to a blender.
  4. Add vinegar, honey, salt, and pepper and blend until very smooth. Pour into a jar and refrigerate until ready to use.
  5. Salad: Heat cast iron skillet or grill to medium-high heat. Drizzle some oil into the pan. Season chopped onion with salt and pepper.
  6. 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.
  7. 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

  1. The steak marinade is for one steak (approx 1-2 lbs worth of meat). Make additional marinade if cooking more than one steak.