Greek Steak Salad, With Lemon-Oregano Vinaigrette

• ⅓ Cup Extra Virgin Olive Oil
• 3 Tbsp. Fresh Lemon Juice
• 1 Tbsp. Red Wine Vinegar
• 1 tsp. Dijon Mustard
• 1 Garlic Clove, Finely Grated
• 1 tsp. Honey
• ½ tsp. Kosher Salt
• ¼ tsp. Black Pepper

 Salad

1. Remove the steak from the refrigerator about 30 minutes before cooking. Pat dry and season both sides with the kosher salt, black pepper, and garlic powder.
2. Heat the avocado oil in a cast-iron skillet or grill over medium-high heat. Cook the steak for 4–6 minutes per side, or until it reaches 130–135°F for medium-rare.
3. Transfer the steak to a cutting board and let it rest for 10 minutes. Slice thinly against the grain.
4. While the steak rests, whisk together all of the Lemon-Oregano Vinaigrette ingredients until smooth and well combined.
5. In a large serving bowl, combine the romaine, arugula, cucumber, cherry tomatoes, red onion, olives, feta, and avocado.
6. Toss the salad with about half of the vinaigrette until lightly coated.
7. Arrange the sliced steak over the salad and drizzle with the remaining vinaigrette.
8. Finish with additional crumbled feta, fresh oregano, cracked black pepper, and a squeeze of fresh lemon. Serve immediately.