Bring the steak to room temperature for 20–30 minutes. Pat dry with paper towels. Rub both sides with 1 tablespoon olive oil, minced garlic, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper; press seasonings into the meat.

Cook steak

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot (about 3–5 minutes). Add the steak and sear without moving for 3–4 minutes until a deep brown crust forms. Flip and cook another 3–4 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time for desired doneness.

Rest and slice

Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes. Slice thinly against the grain into 1/4-inch slices.

Dressing (Steak Vinaigrette)

Whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon Worcestershire sauce, 1/2 teaspoon minced garlic, 1 tablespoon fresh lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a small bowl or jar. Taste and adjust seasoning. If you prefer a smoother emulsion, shake in a jar with a tight lid for 20–30 seconds.

Salad Assembly

In a large bowl, combine 6 cups mixed salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.

Add half of the dressing to the greens and toss gently to coat. Reserve remaining dressing to drizzle over steak and for guests to add more if desired.

Arrange the dressed greens on a serving platter or divide among plates. Fan sliced steak over the greens. Place sliced avocado on top, sprinkle with 1/2 cup crumbled blue cheese (or feta) and 1/2 cup toasted chopped walnuts or pecans if using.

Drizzle remaining dressing over the steak and salad, or pass extra dressing at the table. Finish with an additional pinch of flaky salt and freshly ground black pepper to taste.