Ingredients:

  • 1 lb flank or skirt steak
  • 3 oz blue cheese crumbles (Gorgonzola or Roquefort)
  • 6 oz mixed greens or romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 5 Tbsp olive oil, divided (3 Tbsp for dressing, 2 Tbsp for searing)
  • 2 Tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • Salt and freshly ground black pepper (plenty for steak sear)

Instructions:

  1. Prepare the Balsamic Dressing: In a small bowl, whisk together 3 Tbsp of olive oil, balsamic vinegar, Dijon mustard, and a pinch of salt and pepper. Set aside.
  2. Prepare the Steak: Pat the steak very dry. Season generously on all sides with salt and freshly ground black pepper, ensuring a thick black crust is formed by the pepper.
  3. Sear the Steak: Heat a cast-iron skillet over high heat. Add the remaining 2 Tbsp of olive oil. Once the oil is shimmering and almost smoking, add the steak. Sear for 3 to 4 minutes per side for medium-rare (internal temperature of 130°F / 54°C).
  4. Rest: Transfer the steak to a cutting board and allow it to rest for at least 15 minutes. This is critical for retaining juices and tenderness.
  5. Assemble the Salad: While the steak rests, combine the mixed greens and cherry tomatoes in a large bowl. Drizzle lightly with about half of the prepared balsamic dressing and toss gently.
  6. Slice and Plate: Slice the rested steak thinly against the grain. Divide the salad among three plates. Top the greens with the sliced warm steak and blue cheese crumbles. Drizzle the remaining dressing over the steak and cheese and serve immediately.