Make the marinade. In a small bowl, whisk 2 tablespoons balsamic vinegar, 1 tablespoon olive oil, a pinch of salt, and black pepper. Add half the grated garlic. Place steak in a shallow dish or bag, pour in marinade, and let sit 20–30 minutes at room temperature. Don’t over-marinate—balsamic is acidic and can toughen meat if left too long.

Mix the dressing. In a jar, combine 3 tablespoons balsamic vinegar, 1/3 cup extra-virgin olive oil, 1 teaspoon Dijon, 1–2 teaspoons honey, the remaining garlic, 1/4 teaspoon salt, and several grinds of pepper. Shake until emulsified. Taste and adjust—add a splash more vinegar if you want it brighter or a touch more honey if too sharp.

Prep the salad base. Toss greens, tomatoes, cucumber, red onion, and herbs in a large bowl with a light spoonful of dressing. Keep some dressing for finishing. This prevents soggy greens later.

Toast the nuts. Warm a dry skillet over medium and toast nuts for 2–3 minutes, stirring, until fragrant. Set aside. This step adds a roasty depth that really elevates the salad.

Cook the steak. Heat a cast-iron skillet or grill over high until very hot. Pat steak dry, oil the pan lightly, and sear 3–5 minutes per side depending on thickness for medium-rare. Avoid moving it too much so a crust forms.

Rest and slice. Transfer steak to a cutting board and rest 5–10 minutes. Slice against the grain into thin strips. Resting keeps the juices in; slicing correctly keeps it tender.

Assemble. Lay sliced steak over the dressed greens. Add avocado, cheese, and toasted nuts. Spoon more dressing over the steak so it glistens. Finish with a pinch of flaky salt and extra black pepper.

Serve. Plate immediately while the steak is warm and the greens are crisp. This is the magic window when everything tastes its best.