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Grilled Steak Salad

This salad’s star ingredient, ribeye steak, makes it easy enough to prepare on a weeknight yet delicious enough to plan a gathering around.



4 cloves garlic, 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



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


  • Prepare a grill for medium-high heat; heat 5 minutes and clean grates well. 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.
Category Health, Lifestyle, Nutrition, PHN News
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