Ingredients:

  • 2 (approx. 250g / 8 oz each) Sirloin Steaks, trimmed to 1-inch thick
  • 2 Tbsp Olive Oil (or high-heat neutral oil)
  • 2 tsp Flaky Sea Salt
  • 1 Tbsp Freshly Cracked Black Peppercorns
  • 1 clove Garlic, smashed (optional)
  • 1 sprig Thyme (optional)
  • 1 Tbsp Unsalted Butter
  • 1/4 cup Balsamic Vinegar (good quality)
  • 1 Tbsp Dijon Mustard
  • 1 tsp Runny Honey (or maple syrup)
  • 1/2 Shallot, finely minced
  • 1/2 cup Extra Virgin Olive Oil
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 8 oz Mixed Leaf Greens (e.g., Spring mix, watercress, or baby spinach)
  • 1 pint Cherry Tomatoes, halved
  • 1/2 English Cucumber, sliced into half-moons
  • 1/2 Red Onion, sliced very thinly
  • 1/2 cup Crumbled Blue Cheese
  • 1/4 cup Toasted Walnuts or Pecans, coarsely chopped

Instructions:

  1. Prepare the Vinaigrette: In a small bowl, whisk together the balsamic vinegar, Dijon mustard, honey, minced shallot, salt, and pepper. Slowly drizzle in the extra virgin olive oil while whisking continuously until the dressing is slightly thickened and emulsified. Set aside.
  2. Prep the Vegetables: Wash and spin the greens until completely dry. Halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion. Place all salad components (except the blue cheese and walnuts) into the large salad bowl.
  3. Prep the Steaks: Remove the steaks from the fridge 30 minutes before cooking. Pat them completely dry with kitchen towel. Rub the steaks with the high-heat oil. Press the flaky sea salt and the coarsely cracked black pepper firmly onto all surfaces of the meat, creating a thick crust.
  4. Sear the Steaks: Heat a cast iron skillet over high heat until smoking hot. Carefully lay the steaks in the pan. Sear for 3 minutes without moving them to develop a deep crust.
  5. Flip and Finish: Flip the steaks. Add the butter, smashed garlic, and thyme (if using). Baste the steaks constantly with the melted butter for 1-2 minutes, cooking until the internal temperature reaches your desired doneness (e.g., 130–135°F for medium-rare).
  6. Rest: Immediately remove the steaks from the pan and place them on a cutting board. Tent loosely with foil. Allow them to rest for a full 10 minutes—this is non-negotiable for juicy steak.
  7. Slice and Dress: Slice the rested steak very thinly, cutting against the grain. Lightly drizzle about half of the vinaigrette over the salad greens and toss gently until the leaves are just coated.
  8. Assemble the Dish: Divide the dressed greens among the four plates. Arrange the sliced steak artfully over the salad bed. Garnish generously with the crumbled blue cheese and toasted walnuts. Drizzle a little of the remaining vinaigrette over the sliced steak and serve immediately.