In a small saucepan, combine 4 smashed garlic cloves and 1/2 cup extra-virgin olive oil. Cook over medium heat for about 3-4 minutes until fragrant. Remove from heat and let it cool slightly. Blend this mixture with 1/3 cup balsamic vinegar, 1/2 teaspoon granulated sugar, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper until smooth. Chill the dressing while preparing the salad.

Preheat your grill to medium-high heat, which usually takes around 5 minutes.

Drizzle slices of 1 medium red onion with 1 teaspoon of extra-virgin olive oil and a pinch of salt. Season the 1 1/4 lb ribeye steak with kosher salt and freshly ground black pepper.

Grill the onions for about 4-5 minutes, and grill the ribeye steak for about 5-6 minutes on each side until it reaches 130°F for medium-rare. Remove and let rest for a few minutes.

Thinly slice the grilled ribeye steak against the grain into about 1/4 inch thick pieces.

On a large platter, create a base with 5 oz of baby arugula and/or baby spinach. Layer on the sliced ribeye steak, grilled red onions, sliced avocado, and halved cherry tomatoes. Sprinkle 4 oz of crumbled blue cheese and torn fresh basil leaves on top. Drizzle your chilled dressing over the salad just before serving.