Ingredients:

  • 1.5 lb Top Sirloin or Ribeye steak, 1-inch thick
  • 2 tsp Kosher salt
  • 1 tbsp Coarsely ground black pepper
  • 1 tbsp Neutral oil (avocado or grapeseed)
  • 2 cloves Garlic, smashed
  • 1/4 cup Extra virgin olive oil
  • 2 tbsp Aged balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp Honey or maple syrup
  • 6 cups Mixed spring greens or baby arugula
  • 1/2 cup Blue Cheese crumbles
  • 1 cup Cherry tomatoes, halved
  • 1/2 small Red onion, thinly sliced
  • 1/4 cup Toasted walnuts or pecans

Instructions:

  1. Remove the steak from the refrigerator 20 minutes before cooking to reach room temperature. Pat completely dry with paper towels.
  2. Rub the steak with neutral oil, then press the salt and coarse black pepper firmly into both sides to create a thick, peppery crust.
  3. Heat a cast iron skillet over medium-high heat until slightly smoking. Sear the steak for 3–4 minutes per side until it reaches an internal temperature of 130°F (54°C) for medium-rare.
  4. Transfer the steak to a cutting board and let it rest for 8–10 minutes to allow the juices to redistribute.
  5. In a small jar or bowl, whisk together the olive oil, balsamic vinegar, mustard, and honey until the dressing is emulsified and thick.
  6. Toss the greens, cherry tomatoes, and sliced red onion with half of the dressing in a large salad bowl.
  7. Thinly slice the steak against the grain. Arrange the steak over the greens, top with blue cheese crumbles and toasted nuts, and drizzle with the remaining balsamic dressing.