Grilled Steak Salad

Ingredients:

Dressing:

• 4 cloves garlic, smashed
• ½ cup (120 ml) olive oil
• ⅓ cup (80 ml) balsamic vinegar
• ½ teaspoon (2.5 ml) sugar
• Salt and pepper

Salad:

• 1 red onion, sliced
• 1 teaspoon (5 ml) olive oil
• Salt and pepper
• 1 ¼ pound (567 g) ribeye steak
• 5 ounces (142 g) baby spinach
• 1 avocado, pitted and sliced
• 1 cup (24 ml) strawberries, hulled and halved
• 4 ounces (113 g) blue cheese, crumbled
• Basil leaves, to garnish

Method:

For the Dressing:

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.

For the Salad:

Preheat the grill to medium-high.

Drizzle the onion with oil and season with salt. Generously season steak with salt and pepper.

Grill onions, turning once, until char marks appear, 2-3 minutes per side.

Grill steak, turning occasionally, until medium-rare, about 6 minutes per side.

Transfer onions and steak to a cutting board once each are done. Allow the steak to rest for 5-10 minutes.

Thinly slice steak against the grain.

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