Grilled Steak Salad with Blue Cheese Dressing

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  2 lbs Beef Skirt Steak
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  4 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 tsp 2 teaspoons kosher salt
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  0.5 tsp ½ teaspoon freshly cracked black pepper
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  2 Lettuce, Romaine(1252g)
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  2 Avocado(300g)
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  1 Yellow Onion(110g)
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  1 cup Tomato, Cherry
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  1 cup Blue cheese dressing
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  Chives, Fresh

Instructions

1. 1Pat the beef skirt steak dry with paper towels, then brush all over with half the olive oil and season generously with salt and pepper.
2. 2Heat a large cast-iron skillet or grill pan over medium-high heat until smoking. Place the steak in the pan and cook without moving it for 4–5 minutes until deeply browned and charred. Flip and cook 3–5 minutes more for medium-rare (internal temperature 135°F), 5–7 minutes for medium (140°F), or 8–10 minutes for medium-well (150°F). Transfer to a cutting board, tent loosely with foil, and rest 5 minutes.
3. 3While the steak rests, brush the romaine lettuce, avocado, and onion slices all over with the remaining olive oil and season with salt. Place on the same skillet over medium-low heat and cook 2–4 minutes until lightly charred on one side. Flip and cook 2–4 minutes more until both sides show char marks. Transfer to a cutting board.
4. 4Roughly chop the romaine, slice the avocado, and separate the onion into rings. Slice the rested steak against the grain into ½-inch strips.
5. 5Divide the romaine evenly among 6 airtight containers while ingredients are still warm. Top each with onion rings, avocado slices, cherry tomatoes, and sliced steak.
6. 6Drizzle each container with blue cheese dressing and sprinkle with fresh chives.
7. 7Seal containers and refrigerate until ready to eat, up to 4 days.