Step 1

Make the dressing: In a bowl, whisk together balsamic vinegar, mustard, sweetener, salt, pepper, oregano (optional), garlic powder (optional) and olive oil. Set aside or refrigerate for up to 1 week.

Step 2

Cook the steak. In order for it to be properly cooked, take it out of the fridge 30 minutes prior to cooking.

Step 3

Add 1 tbsp vegetable or grape seed oil to a cast iron pan. Heat at high heat.

Step 4

Season the Ribeye with just salt. Cook for 3 minutes per side for medium. (This applies for a 10 oz 3/4 to 1 inch thick steak).

Step 5

Let the steak rest for 5-10 minutes. Season with black pepper. Slice.

Step 6

In a bowl combine the greens, cucumbers, tomatoes, onions, avocado and steak. Add blue cheese or feta (optional). Drizzle with dressing on top. Serve.