Start by seasoning the ribeye steak generously with freshly ground black pepper and a pinch of sea salt. Let it rest at room temperature for about 30 minutes. This waiting time helps the meat absorb the seasoning and come to a uniform temperature for grilling.

While waiting for the steak, let's give some love to the red onion. Brush the onion slices with olive oil and sprinkle a touch of sea salt over them. This will enhance their natural sweetness when grilled.

Fire up your grill to medium-high heat. Once hot, place the ribeye steak on the grill. Cook for about 4-5 minutes on each side, depending on your desired doneness. For medium-rare, aim for an internal temperature of about 130°F.

At the same time, put the seasoned onion slices on the grill. Grill them for about 3-4 minutes per side until they are charred and softened slightly.

While the steak and onions are grilling, let’s whip up the dressing. In a bowl, whisk together extra-virgin olive oil, balsamic vinegar, crushed garlic, cane sugar, salt, pepper, and Dijon mustard. This zesty dressing will tie all the flavors together beautifully.

Once the steak is done, allow it to rest for about 10 minutes. This step ensures the juices redistribute and keeps the meat tender. After resting, slice the steak against the grain into strips. In a large serving bowl, place the arugula and spinach at the bottom, followed by a beautiful arrangement of sliced avocado, cherry tomatoes, grilled onions, and crumbled blue cheese. Add the sliced steak on top and scatter toasted pine nuts.

Finally, drizzle your homemade dressing over the entire salad. Don’t be shy—this is where the magic happens!

Add some torn fresh basil leaves for an aromatic finish. Now, this salad is ready to shine on your table!