- 4pc Garlic
- 120ml Extra Virgin Olive Oil
- 80ml Balsamic Vinega
- 2g Granulated Sugar
- 2g Kosher Salt
- 1g Black Pepper
- 250g Red Onion，cut into 1/2" slices
- 5g Olive Oil 250ml
- 500g Australian Ribeye
- 150g Arugula Baby Leaf
- 1pc Hass Avocado
- 200g Cherry Tomatoes on the Vine (200g)
- 120g Blue Cheese
- 6pc Basil Leaves
- Dressing
- Step 1
In a small saucepan over medium heat, cook garlic and oil, stirring occasionally, until garlic is fragrant and softened, 5 to 7 minutes. Let cool slightly.
- Step 2
Transfer garlic and oil 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.
- Step 3
Make Ahead: Dressing can be made 1 week ahead. Keep refrigerated.
- Salad
- Step 1
- Step 2
- Step 3
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 54°C 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.