Steak Salad

Remove steak from refrigerator and let come to room temperature for 10-15 minutes. Season generously on both sides with salt, black pepper, garlic powder, and onion powder. Heat a cast iron skillet or grill pan over medium-high heat until very hot. Add the steak and cook for 4-5 minutes without moving it to develop a good sear. Flip and cook for another 3-4 minutes for medium-rare (internal temperature of 130-135°F). Add butter to the pan in the last minute and baste the steak. Remove from heat and let rest for 5-10 minutes before slicing.

While the steak rests, prepare the salad components. In a large mixing bowl, combine mixed greens, halved cherry tomatoes, sliced red onion, and cucumber slices. For the dressing, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper in a small bowl until well emulsified. Taste and adjust seasoning as needed. Add the fresh herbs to the dressing and mix well. Toast the walnuts in a dry pan for 2-3 minutes if desired for extra flavor.

Slice the rested steak against the grain into 1/4-inch thick strips. Drizzle about half of the dressing over the salad and toss gently to coat all ingredients evenly. Divide the dressed salad among 4 serving bowls or plates. Top each salad with sliced steak, arranging it attractively over the greens. Sprinkle with crumbled blue cheese and toasted walnuts. Drizzle with remaining dressing or serve on the side. Serve immediately while the steak is still warm for the best contrast of temperatures and textures.