Season the steak. Pat the steak dry and season generously with salt and black pepper on both sides. Let it sit at room temperature for 20–30 minutes. This helps it cook evenly.

Make the dressing base. In a small bowl, whisk 2 tablespoons olive oil, lemon juice and zest, Dijon, and honey. Add red wine vinegar if you want extra brightness. Season with a pinch of salt and pepper. Set aside.

Preheat your pan. Heat a large cast-iron or stainless-steel skillet over medium-high until very hot, 2–3 minutes. Add a thin film of oil if your pan needs it.

Sear the steak. Place the steak in the hot pan and cook without moving it for 3–4 minutes, until a deep brown crust forms. Flip and cook another 2–4 minutes for medium-rare, depending on thickness. Adjust time for your preferred doneness.

Add garlic butter. Reduce heat to medium-low. Add butter and minced garlic to the pan. Tilt the pan and spoon the foaming butter over the steak for 30–60 seconds, just until the garlic is fragrant. Avoid browning the garlic too much.

Rest the steak. Transfer the steak to a cutting board and pour any pan butter and garlic over it. Let rest 5–10 minutes so the juices settle.

Assemble the salad base. In a large bowl, add mixed greens, tomatoes, cucumber, red onion, and herbs. Drizzle about half the dressing and toss gently to coat. Taste and adjust salt and pepper.

Slice the steak. Slice the rested steak against the grain into thin strips. This keeps each bite tender.

Finish with garlic butter. Spoon any remaining garlic butter and steak juices into the dressing bowl. Whisk to combine. This adds depth and ties the flavors together.

Build the salad. Top the dressed greens with sliced steak, avocado, and cheese if using. Drizzle with the rest of the dressing. Finish with a few grinds of black pepper.

Serve immediately. This salad is best warm from the steak and cool from the greens, right away.