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.