Step 1

Preheat your grill to the highest setting. Take the steak out of the fridge for at least 30 minutes to take the chill off. While the steak comes to room temperature, I make the dressing and the salad.

Step 2

Assemble the salad by tossing the greens with a big pinch of salt and pepper in a large bowl. Add in the tomatoes, cucumbers and red (pickled) onions.

Step 3

Place the steak on the grill grates and cook for 5 minutes, then flip and cook for 3 to 5 minutes more. I like to cook mine until they reach an internal temperature of 140 degrees F. Remove the steaks and let them rest for 10 to 15 minutes before slicing.

Step 4

Add the avocado and the sliced steak to the salad. Sprinkle with the pepitas. Drizzle with the blue cheese vinaigrette and serve immediately!

Step 5

Whisk together the vinegar, garlic, chives, honey and dijon. Stream in the olive oil while whisking until emulsified. Stir in the blue cheese. This stays great in the fridge for 2 to 3 days.