Ingredients:

  • 1.5 lbs Top Sirloin or New York Strip steak, 1.5 inches thick
  • 1 tbsp Kosher salt
  • 1 tsp Freshly cracked black pepper
  • 2 tbsp Avocado oil
  • 1/2 cup High-quality balsamic vinegar
  • 1/4 cup Extra virgin olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp Honey
  • 1 clove Garlic, micro-minced
  • 6 cups Mixed spring greens
  • 1/2 cup English cucumber, thinly sliced
  • 1/2 cup Cherry tomatoes, halved
  • 1/4 cup Red onion, paper-thin slivers
  • 1/2 cup Crumbled blue cheese

Instructions:

  1. Remove the steak from the fridge 20 minutes before cooking. Pat the steak completely dry with paper towels to ensure a proper sear.
  2. Season the steak aggressively with Kosher salt and cracked black pepper immediately before cooking.
  3. Heat a 12-inch cast iron skillet over high heat until wisps of smoke appear. Add avocado oil and sear the steak for 3–4 minutes per side without moving it.
  4. Use an instant-read thermometer to pull the steak when it reaches an internal temperature of 130°F (54°C) for medium-rare. Let the steak rest for 10 minutes.
  5. While the steak rests, simmer balsamic vinegar in a small saucepan until reduced by half. Whisk in Dijon mustard, honey, minced garlic, and extra virgin olive oil to create an emulsified glaze.
  6. In a large bowl, toss the spring greens, cucumber, tomatoes, and red onion. Slice the rested steak against the grain.
  7. Arrange the sliced steak over the salad bed, top with crumbled blue cheese, and drizzle with the warm balsamic glaze.