Ingredients:

  • 1.5 lbs top sirloin steak
  • 1 tbsp neutral oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 clove garlic, smashed
  • 1/2 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 small shallot, finely minced
  • 6 cups mixed spring greens
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly shaved
  • 1/2 cup gorgonzola cheese, crumbled
  • 1/4 cup toasted walnuts

Instructions:

  1. Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature. Pat the surface completely dry with paper towels to ensure a proper Maillard reaction.
  2. Season the steak aggressively on all sides with kosher salt and cracked black pepper.
  3. Heat a heavy-bottomed cast iron skillet over high heat with 1 tablespoon of neutral oil. Once shimmering, sear the steak for 4 to 5 minutes per side, until a dark, mahogany crust forms. Add smashed garlic to the pan during the last 2 minutes for aromatics.
  4. Remove the steak from the pan and let it rest on a cutting board for at least 10 minutes. This allows muscle fibers to relax and reabsorb juices.
  5. Prepare the vinaigrette by whisking together balsamic vinegar, extra virgin olive oil, Dijon mustard, honey, and minced shallots in a small jar until fully emulsified.
  6. In a large mixing bowl, toss the spring greens, halved cherry tomatoes, and shaved red onion with half of the dressing.
  7. Slice the rested steak against the grain into thin strips. Arrange the steak over the greens, top with gorgonzola crumbles and toasted walnuts, and drizzle with the remaining dressing.