Step 1

For the dressing, whisk together the balsamic vinegar, olive oil, lemon juice, thyme, salt and pepper. Place the steak and 1/4 cup of the dressing in a resealable plastic bag. Seal the bag and turn to coat the steak with marinade. Refrigerate for eight hours or overnight. Reserve the remaining dressing: Simply cover and refrigerate it until serving time. Editor's Tip: To ensure against any contaminating spillage, place the bag with the steak and marinade inside an open container or on a rimmed baking pan. Your fridge, and everything in there, will thank you.

Step 2

When ready to cook the steak, drain the beef and discard the marinade. Grill the steak, covered, over medium heat. You can also broil it in a pan set 4 inches from the heat source. Cook the meat until it reaches desired doneness (for medium-rare steak, a thermometer should read 135°F; for medium, 160°). That will take about six to eight minutes per side, depending on how thick it is. Let the steak stand for 5 minutes before slicing.

Step 3

To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing. Editor's Tip: You can also dress the greens before plating the salad. Simply toss the greens in a large bowl with your desired amount of dressing until evenly coated. Plate the greens with the tomatoes, radishes and avocado, sprinkle with cranberries, and top with sliced steak.