Pat the steak dry and season well. Use paper towels to dry both sides. Season generously with salt and pepper. Let it sit at room temperature for 15–20 minutes while you prep the rest.

Whisk the honey glaze. In a small bowl, combine honey, soy sauce, apple cider vinegar, Dijon, smoked paprika, and chili flakes. Taste for balance—add a pinch of salt if needed.

Make the dressing. In another bowl or a jar, whisk olive oil, lemon juice, Dijon, honey, and grated garlic. Season with salt and pepper. It should taste bright and slightly tangy.

Prep the salad base. Add greens to a large bowl. Top with tomatoes, cucumber, red onion, avocado, and herbs. Hold off on the cheese and nuts until the end.

Heat the pan. Place a large cast-iron or heavy skillet over medium-high heat. Add neutral oil and let it shimmer. You want it hot before the steak hits the pan.

Sear the steak. Lay the steak in the pan. Don’t move it for 3–4 minutes to get a solid crust. Flip and cook another 2–4 minutes, depending on thickness and preferred doneness. Aim for 125–130°F for medium-rare or 135°F for medium.

Glaze the steak. Lower the heat to medium. Pour the honey glaze over the steak and let it bubble. Spoon the glaze over the meat for 30–60 seconds until it’s glossy and slightly thickened. Don’t let it burn.

Rest the steak. Transfer to a cutting board and rest 5–10 minutes. The juices will redistribute, and the glaze will set into a sticky sheen.

Slice thinly. Cut against the grain into thin slices. Toss slices in any glaze left on the board for extra flavor.

Dress the greens. Drizzle about half the dressing over the salad base and toss gently. Add more if needed. You want everything lightly coated, not soggy.

Assemble. Top the greens with sliced steak, then sprinkle on blue cheese or feta and the toasted nuts. Finish with a final spoonful of glaze over the steak and a crack of black pepper.

Serve immediately. This salad shines warm, right after slicing.