Ingredients:

  • 1.5 lbs sirloin or flank steak
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp coarse black pepper
  • ½ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 1 tbsp dijon mustard
  • 1 tbsp honey
  • 1 clove garlic, minced
  • ½ tsp salt
  • 6 cups baby arugula
  • 1 cup cherry tomatoes, halved
  • ½ cup blue cheese crumbles
  • ½ cup toasted walnuts, roughly chopped
  • ½ small red onion, thinly sliced

Instructions:

  1. Pat the steak completely dry with paper towels and rub with 2 tbsp olive oil, kosher salt, and coarse black pepper.
  2. Heat a grill or cast iron skillet over high heat until searingly hot. Place the steak on the heat and sear to desired doneness.
  3. Remove steak from heat and let it rest for 5 minutes to allow juices to redistribute.
  4. Prepare the balsamic vinaigrette by whisking together extra virgin olive oil, balsamic vinegar, dijon mustard, honey, minced garlic, and salt until emulsified.
  5. In a large bowl, combine baby arugula, halved cherry tomatoes, thinly sliced red onion, blue cheese crumbles, and toasted walnuts.
  6. Drizzle the vinaigrette over the salad base and toss gently to coat.
  7. Slice the rested steak against the grain and arrange the strips over the dressed salad.