• Take the steak out of the fridge and season both sides evenly with the salt and pepper.
  10 ounce grilling steak, ½ teaspoon salt, ½ teaspoon pepper
  
• Heat a cast-iron pan over medium-high heat. Drizzle the avocado oil over both sides of the steak. When the pan starts to smoke, add the steak and cook it undisturbed for 2 minutes. Flip the steak over and let it cook for an additional 2-3 minutes. Transfer the steak to a cutting board and let it rest while you prepare the salad.
  2 teaspoons avocado oil
  
• While the steak is resting, whisk the salad dressing ingredients in a small bowl. Thin the dressing with up to a tablespoon of water, as needed.
  ½ tablespoon grainy mustard, ½ tablespoon dijon mustard, 2 tablespoons olive oil, A pinch of salt and pepper, ½ tablespoon balsamic vinegar
  
• Add the arugula, tomatoes, cucumber, avocado, red onion, and if using, the blue cheese to a salad bowl.
  4 ounces arugula, 1 cup cherry tomatoes, ½ English cucumber, ½ avocado, ¼ cup thinly sliced red onions, ¼ cup crumbled blue cheese
  
• Pour the dressing over top and toss to coat.
  
• Thinly slice the steak across the grain.
  
• Add the dressed salad to a serving platter and place the sliced steak on top. Alternatively, divide the salad between two plates with ½ of the steak over each.
  

Last step:

• After you make this recipe, take a picture with your phone and share it in the comments section below. I love seeing it when you make my recipes!