Grilled Steak Salad with Blue Cheese and Balsamic Vinaigrette

Steps

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Grilled Flank Steak Salad with Blue Cheese

1. Pat the 1¾ lb flank steak dry with paper towels, then rub all over with 2 tablespoons olive oil, 1¼ teaspoons kosher salt, ¾ teaspoon freshly ground black pepper, and ½ teaspoon garlic powder. 4 min
2. Chop the 3 romaine hearts into bite-sized pieces, halve the 1½ cups cherry tomatoes, thinly slice the ½ red onion, and halve and slice the English cucumber. 8 min
3. Heat a grill or grill pan over high heat and brush the grates with the remaining 1 tablespoon olive oil. 5 min
4. Timing-sensitive step. Grill the flank steak 4–5 minutes per side for medium-rare, pressing gently once each side to ensure full contact — do not move it between flips. 10 min
5. Transfer the steak to a cutting board and let it rest, uncovered, for 8 minutes. 8 min
6. Slice the steak thinly against the grain on a slight bias. 3 min
7. Spread the chopped romaine and 3 oz baby arugula across a large serving platter or individual bowls, then scatter the cherry tomatoes, red onion slices, and cucumber over the greens. 3 min
8. Arrange the sliced steak over the salad, then top with 4 oz crumbled blue cheese and ½ cup candied walnuts. 2 min

Balsamic Vinaigrettesauce

1. Mince the 1 garlic clove. 2 min
2. In a small bowl or jar, whisk together 3 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, the minced garlic, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. 3 min
3. Slowly drizzle in ⅓ cup extra-virgin olive oil while whisking constantly until the dressing is emulsified and glossy. 2 min
4. Drizzle the vinaigrette over the assembled salad just before serving, using as much as desired, and toss gently. 2 min