Pan Seared Steak Salad with Strawberries and Blue Cheese: Dinner for Two!

Pat beef dry with paper towel. Season all over with salt and pepper.

Heat oil over medium-high heat in a large skillet. Cook steak for 6 to 8 minutes, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare doneness at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done). Transfer to cutting board and let rest for 5 minutes.

Meanwhile, combine garlic, vinegar, oil, honey, lemon juice, mustard, thyme, salt and pepper in a jar. Cover with lid and shake vigorously until smooth and well combined.

Cut steak into bite-sized cubes and transfer to a bowl; add lime juice and toss to coat.

Arrange spinach, strawberries, tomatoes and onion on two serving plates; top with steak. Sprinkle with cheese and walnuts. Spoon Vinaigrette over salad and serve immediately.

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