Ingredients:

  • 1 lb Top Sirloin or Flank Steak
  • 1 tbsp Neutral oil
  • 1 tsp Kosher salt
  • 1/2 tsp Cracked black pepper
  • 1 clove Garlic, smashed
  • 0.25 cup Extra-virgin olive oil
  • 2 tbsp Aged balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp Honey
  • 1 small Shallot, finely minced
  • 5 oz Spring mix
  • 1 cup Cherry tomatoes, halved
  • 0.5 English cucumber, thinly sliced
  • 0.25 Red onion, paper-thin half-moons
  • 0.25 cup Crumbled Gorgonzola cheese
  • 2 tbsp Toasted walnuts

Instructions:

  1. Pat your 1 lb Top Sirloin or Flank Steak completely dry with paper towels. Rub with 1 tbsp neutral oil, then generously coat with 1 tsp kosher salt and 0.5 tsp cracked black pepper. Note: Moisture is the enemy of a good sear; dry meat browns faster.
  2. Heat your skillet over high heat until a drop of water flicked onto it dances and evaporates instantly. Lay the steak in the pan away from you to avoid splatters. Throw in the smashed garlic clove. Cook for 3 to 4 minutes per side until a dark, mahogany crust forms.
  3. Move the steak to a cutting board and let it sit undisturbed for at least 5 to 10 minutes. Note: Slicing too soon lets all that flavorful juice run out, leaving you with dry meat.
  4. In a small jar or bowl, combine 0.25 cup extra virgin olive oil, 2 tbsp aged balsamic vinegar, 1 tbsp Dijon mustard, 1 tsp honey, and the finely minced small shallot. Whisk vigorously until the mixture is thick and glossy.
  5. In a large bowl, toss the 5 oz spring mix, halved cherry tomatoes, sliced English cucumber, and red onion half moons with half of the dressing.
  6. Place the greens on two plates. Thinly slice the steak against the grain and fan it over the greens. Sprinkle 0.25 cup crumbled Gorgonzola and 2 tbsp toasted walnuts over the top. Drizzle with the remaining dressing and serve immediately while the steak is still warm and the greens are crisp.