FOR THE DIJON BALSAMIC DRESSING AND MARINADE
FOR THE SALAD DRESSING/MARINADE
Combine all the ingredients for the salad dressing in a mixing bowl; whisk until thoroughly combined.
Measure out 1/4 cup of the marinade and pour it into a ziploc bag. Set the rest of the salad dressing aside.
FOR THE STEAKS
Take the steaks and place them inside the ziploc bag with the marinade; close the bag, rub the marinade all around the steaks, and place in the fridge for at least 20 minutes.
Take steaks out of the ziploc bag and let sit at room temperature for 10 minutes.
Add 2 tablespoons butter and smashed garlic cloves to a cast iron skillet and melt over medium-high heat.
Add steaks to skillet and cook until brown and cooked to desired doneness, about 3 to 4 minutes per each side for medium-rare.
Remove steaks from skillet, set aside and keep covered.
FOR THE SALAD
Arrange torn romaine lettuce, halved cherry tomatoes, cubed cucumbers, thinly sliced red onions, and a sliced avocado in a large salad bowl.
Slice the steaks against the grain, into about 1/4 inch thick slices.
Arrange sliced steaks over salad.
Pour remaining dressing over salad.
Sprinkle with cheese and serve.
WW FREESTYLE SMART POINTS: 24