Seared Steak Salad with Mustard Vinaigrette

Mince the garlic clove finely on a cutting board. Combine mustard, red wine vinegar, minced garlic, honey, salt, and black pepper in a small bowl.

Slowly drizzle in the olive oil while whisking continuously until the vinaigrette is fully emulsified and glossy.

Remove steaks from refrigeration 15 minutes prior to cooking to reach near room temperature. Pat dry with paper towels.

Season both sides generously with salt and black pepper. Let rest 5 minutes so the salt begins to draw out surface moisture.

Heat a stainless steel skillet over high heat until smoking. Add olive oil and swirl to coat.

Place steaks in the pan. Do not move them. Sear for 4 minutes per side, then continue cooking until internal temperature reaches 145°F (63°C) for medium-rare. Use a calibrated thermometer to verify doneness—undercooked beef poses pathogen risk.

Remove steaks and rest on a wire rack for 5 minutes. Resting redistributes internal juices and prevents significant temperature rise during cutting.

Chop lettuce into bite-sized pieces. Dice tomato. Peel and slice cucumber into half-rounds.

Combine lettuce, tomato, and cucumber in a large bowl. Add half the parsley.

Pour the mustard vinaigrette over the salad and toss to coat evenly.

Plate the dressed salad. Slice each steak against the grain into thin strips. Fan the steak slices over the salad.

Garnish with remaining parsley. Serve immediately.