📖 Instructions

1. First, let's tackle the steak. Choose your favorite cut – I often go for sirloin or flank steak for this recipe. Aim for about 1 to 1.5 inches thickness for even cooking. Pat the steak dry with paper towels; this helps create a beautiful sear.
2. Season generously with salt, freshly ground black pepper, and a pinch of garlic powder. Don't be shy with the seasoning – it's crucial for a flavorful steak! Let the steak sit at room temperature for about 30 minutes. This allows for more even cooking and a juicier result. Trust me, this step makes a difference!
3. Preheat your grill or a heavy-bottomed skillet (cast iron works great!) over high heat. You want it screaming hot! Add a tablespoon of high-heat oil, such as avocado or canola oil. Once the oil is shimmering, carefully place the steak in the pan or on the grill.
4. Sear the steak for 3-4 minutes per side for medium-rare, adjusting the time depending on your desired level of doneness. Use a meat thermometer to ensure accuracy! For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
5. Once the steak is cooked to your liking, remove it from the heat and let it rest for at least 10 minutes before slicing. This is crucial! Resting allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful bite. Tent it loosely with foil to keep it warm.
6. While the steak is resting, prepare the Dijon Mustard Vinaigrette. In a small bowl, whisk together 3 tablespoons of extra virgin olive oil, 2 tablespoons of Dijon mustard, 1 tablespoon of red wine vinegar, 1 teaspoon of honey or maple syrup (for a touch of sweetness), 1 clove of garlic (minced), salt, and pepper to taste. Adjust the seasoning as needed – it should be tangy, slightly sweet, and perfectly balanced.
7. Now, assemble the salad. In a large bowl, combine your favorite greens – I love a mix of romaine lettuce, baby spinach, and arugula. Add sliced cherry tomatoes, cucumber, red onion (thinly sliced), and any other seasonal vegetables you enjoy. Roasted Brussels sprouts or butternut squash would be fantastic additions during the holidays.
8. Thinly slice the rested steak against the grain. This helps to shorten the muscle fibers, making it easier to chew. Arrange the steak slices over the salad greens.
9. Drizzle the Dijon Mustard Vinaigrette over the salad, tossing gently to coat everything evenly. You may not need all of the dressing, so add it gradually and taste as you go.
10. Garnish with toasted pecans or walnuts for added crunch. Crumbled blue cheese or goat cheese would also be delicious additions, if you're into that sort of thing. Serve immediately and enjoy the symphony of flavors!
11. If you're preparing this salad ahead of time, keep the steak and vinaigrette separate from the greens and vegetables to prevent the salad from becoming soggy. Assemble just before serving.