Prep the steak. Pat the steak dry with paper towels. Rub with 1 tablespoon olive oil, then season generously with salt, pepper, and garlic powder if using. Let it sit at room temperature for 20–30 minutes while you prep the salad.

Heat the grill or pan. Preheat a grill to medium-high heat (about 450–500°F). No grill? Use a cast-iron skillet over medium-high heat on the stovetop.

Make the dressing. In a small bowl or jar, whisk olive oil, vinegar, Dijon, honey, and garlic. Season with salt and pepper. For a creamier finish, mash in 1–2 tablespoons of blue cheese until slightly thickened.

Toss the greens. In a large bowl, combine mixed greens, tomatoes, cucumber, and red onion. Drizzle with a little dressing and toss lightly. Don’t overdress—just enough to coat.

Grill the steak. Oil the grates lightly. Grill the steak 4–6 minutes per side for medium-rare, depending on thickness. For a skillet, sear 3–5 minutes per side and baste with any juices. Use a thermometer for accuracy: 125°F for rare, 130–135°F for medium-rare, 140°F for medium.

Rest and slice. Transfer steak to a cutting board and let rest 5–10 minutes. Slice thinly across the grain. This keeps it juicy and tender.

Assemble the salad. Top the dressed greens with avocado, toasted nuts, and most of the crumbled blue cheese. Add the sliced steak on top. Finish with more blue cheese and a final drizzle of dressing.

Garnish. Sprinkle with chopped chives or parsley and fresh-cracked pepper. Taste and adjust salt or acidity as needed.