In a bowl or resealable bag combine 2 tbs olive oil, 1.5 tbs soy sauce, 1 tbs Worcestershire sauce, minced garlic, 1 tsp black pepper and 1/2 tsp kosher salt. Add the steak tips and toss to coat. Marinate at room temperature for 20 minutes or in the refrigerator for up to 2 hours.

Cook

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add a thin film of oil (about 1 tbs). Add steak tips in a single layer, working in batches if needed so pieces don’t steam. Sear without moving for 2-3 minutes, flip and cook another 2-3 minutes for medium-rare (internal temp ~130-135°F / 54-57°C). Adjust time for desired doneness. Remove from pan to a plate and tent with foil to rest 5 minutes. If using, return pan to heat, add 1 tbs butter and swirl the steak tips in it briefly to glaze and add flavor.

Bleu Cheese Dressing

In a medium bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 1/4 cup buttermilk until smooth.

Add 1 tsp lemon juice, 1 tsp white wine vinegar, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt and 1/4 tsp black pepper. Stir to combine.

Fold in 1/4 cup bleu cheese crumbles, then taste and adjust seasoning or thickness (add more buttermilk to thin). Chill at least 10 minutes for flavors to meld.

Salad Assembly

Place 6 cups chopped romaine into a large bowl or individual plates to make generous salads.

Distribute 1/2 cup sliced cucumber and 1 cup halved cherry tomatoes over the romaine.

Arrange the rested steak tips over the salad (divide evenly among servings).

Sprinkle 1/2 cup bleu cheese crumbles and 1/2 cup fried onions over the top.

Drizzle bleu cheese dressing over each salad (about 2–3 tbs per serving) or serve dressing on the side. Toss lightly if desired and serve immediately so fried onions remain crisp.