Pat 2 ribeye or sirloin steaks dry thoroughly with a paper towel. Season the steaks with ½ tsp salt and ¼ tsp ground black pepper.
Heat a frying pan over high heat. Once hot, add the 1 Tbsp cooking oil and swirl around. Immediately add the steak and cook for 2 minutes. Flip over and cook an additional 2-3 minutes until desired doneness.
Remove to a plate and let sit 5 minutes before cutting. Then slice into thin strips against the grain of the meat.
Make The Dressing:
Add ¼ cup balsamic vinegar, 2 Tbsp olive oil, 2 tsp honey, 1 tsp dijon mustard, 1 minced garlic clove, ½ tsp salt and ¼ tsp ground black pepper to a bowl. Mix everything and set aside.
Assemble The Salad:
Add 4 cups mixed greens to a serving bowl. Top with 1 cup chopped tomatoes, 1 ½ cups chopped cucumbers and ⅓ cup sliced red onions.
Add the sliced steak in the center of the salad and sprinkle on the ⅓ cup crumbled blue cheese.
Drizzle just enough salad dressing over top (leave extra dressing for leftovers or future recipe) and serve.