For The Dijon Balsamic Salad Dressing and Marinade
For The Salad Dressing and 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
Place the steaks inside the Ziploc bag with the marinade; seal the bag, rub the marinade all around the steaks, and place the bag 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 the skillet and cook until browned and cooked to desired doneness, about 3 to 4 minutes per side for medium-rare.
Remove the steaks from the skillet, set aside, and keep them covered for about 5 minutes.
Assembling The Salad
Meanwhile, arrange torn romaine lettuce, halved cherry tomatoes, cubed cucumbers, thinly sliced red onions, and avocado slices in a large salad bowl.
Slice the steaks against the grain into about 1/4-inch thick slices.
Arrange sliced steaks over salad.
Pour the remaining dressing over the salad; lightly toss to combine.
Sprinkle with cheese and serve.