For the Marinade & Dressing

3 tablespoons apple cider vinegar

1/4 cup extra virgin olive oil

2 teaspoons honey

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1/2 teaspoon garlic powder

1/2 teaspoon salt (or to taste)

1/4 teaspoon ground pepper

For the Salad

2 pounds sirloin or rib-eye steak

6 cups chopped romaine lettuce

2 medium tomatoes, diced

1/2 red onion, thinly sliced

1/2 cup Kalamata olives

8 ounces blue cheese, crumbled

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In a small bowl, whisk together the apple cider vinegar, olive oil, honey, Worcestershire sauce, Dijon mustard, garlic powder, salt, and pepper.
Place the steak in a shallow dish and pour about one-third of the marinade over it. Rub the marinade gently into the meat and let it sit for 15 minutes.
While the steak marinates, prepare the vegetables by chopping the lettuce, tomatoes, and onion.
Heat a grill or skillet over medium-high heat and lightly oil the surface.
Cook the steak for about 4–5 minutes total, turning halfway through, or until it reaches your preferred level of doneness.
Remove the steak from the heat and let it rest for about 10 minutes.
Slice the steak thinly across the grain.
In a large bowl, combine the lettuce, tomatoes, onions, and olives.
Add the sliced steak on top, drizzle the remaining dressing over the salad, and sprinkle with crumbled blue cheese.
Toss gently and serve immediately.

Let the steak rest before slicing to keep it juicy.
Always slice steak across the grain for maximum tenderness.
If blue cheese is too strong for your taste, substitute feta or goat cheese.
For extra flavor, you can grill the vegetables or add roasted potatoes to the salad.