Pat the steak dry with paper towels. Rub both sides with 2 tablespoons olive oil, then season evenly with 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/2 teaspoon garlic powder. Let rest at room temperature for 15–20 minutes (or refrigerate up to 2 hours and bring back to room temp before cooking).

Cook steak

Heat a cast-iron skillet or grill over high heat until very hot. Place the steak on the hot surface and cook, undisturbed, about 3–5 minutes per side for medium-rare (thickness dependent). Use an instant-read thermometer: 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. Adjust time for your preferred doneness.

Rest and slice

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

Salad greens & vegetables

While the steak rests, assemble the salad: place 6 cups mixed salad greens in a large bowl or divide among plates. Scatter 1 cup halved cherry tomatoes, 1/2 cup thin cucumber slices, and 1/4 cup thinly sliced red onion over the greens.

Fan or nestle the sliced avocado over the salad. If using, sprinkle 1/4 cup crumbled blue cheese or feta and 2 tablespoons toasted pepitas or chopped toasted walnuts.

Finishing & seasoning

Arrange the sliced steak over the assembled salad. Squeeze the juice of 1 lemon evenly over the steak and salad (about 1–2 tablespoons). Drizzle 1 tablespoon extra-virgin olive oil over everything.

Season the whole salad with 1/4 teaspoon coarse sea salt (or to taste) and 1/8 teaspoon freshly ground black pepper. If desired, sprinkle 1 tablespoon chopped fresh parsley or cilantro for brightness.

Toss lightly at the table or serve composed (steak on top) so diners can mix if they wish. Because the salad is intentionally 'no dressing,' lemon and olive oil provide the bright, light finishing flavors.