Whisk together 3 tbs olive oil, 2 tbs soy sauce, 1 tbs red wine vinegar, 1 tsp Worcestershire, 2 minced garlic cloves, 1 tsp brown sugar, 1 tsp black pepper and 1 tsp kosher salt in a shallow dish. Add the flat iron steak, turning to coat. Cover and refrigerate for at least 30 minutes, up to 4 hours.

Cook steak

Remove steak from refrigerator 20 minutes before cooking to come toward room temperature. Heat a heavy skillet or grill pan over medium-high heat until very hot. Pat steak dry with paper towels (reserve marinade). Sear steak 4–5 minutes per side for medium-rare (internal temp 130–135°F / 55–57°C), or longer for desired doneness. During the last minute, optionally brush with a tablespoon of the reserved marinade and let caramelize. Transfer steak to a cutting board, tent with foil and rest 8–10 minutes before slicing thinly against the grain.

Pickled Red Onion

While steak marinates, combine 1 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp kosher salt in a heatproof jar or bowl. Pour over thinly sliced red onion, pressing down to submerge. Let sit at room temperature for at least 20 minutes (or refrigerate for up to 24 hours). Drain before using.

Bacon & Garlic

Crisp bacon and make garlic bits

In a skillet over medium heat, cook 6 slices thick-cut bacon until crisp, turning occasionally, about 8–10 minutes. Transfer bacon to paper towels to drain, then chop into bite-sized pieces. Drain most bacon fat from the pan leaving about 1 tsp; add 2 minced garlic cloves and sauté 20–30 seconds until fragrant but not browned. Toss the cooked garlic briefly with the chopped bacon to coat. Reserve.

Dressing

Whisk together 3 tbs olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl or jar. Taste and adjust seasoning. If you prefer a thinner dressing, add up to 1 tsp water.

Assembly

In a large bowl or on individual plates, arrange 6 cups mixed salad greens. Scatter 1 cup halved cherry tomatoes, 1/2 cup sliced cucumber (if using), 1/2 cup dried cranberries and 1/2 cup bleu cheese crumbles over the greens. Add the drained pickled red onion to taste (about 1/3 cup).

Slice the rested steak thinly against the grain and arrange over the salad. Sprinkle the chopped garlic-bacon over the top.

Drizzle the dressing over the salad or serve on the side. Finish with a grind of black pepper and an optional pinch of flaky sea salt. Serve immediately.