Dressing

• 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

SALAD

• 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

PREPARATION

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. 

Salad

• Step 1
  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.
• Step 2
  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.
• Step 3
  On a large platter, arrange arugula. Top with steak, onions, avocado, tomatoes, blue cheese, and basil. Drizzle with dressing before serving.