Step 1: Prepare the Steak. Pat the steak dry with paper towels. In a small bowl, combine olive oil, salt, black pepper, garlic powder, and smoked paprika. Rub the mixture evenly over both sides of the steak. Let it rest at room temperature for 15-20 minutes while you prepare other ingredients.
Step 2: Prepare the Vinaigrette. In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, fresh parsley, fresh chives, dried oregano, salt, and pepper until well combined. Set aside.
Step 3: Grill the Steak. Preheat a grill or grill pan to medium-high heat. Place the seasoned steak on the hot grill. Cook for 4-6 minutes per side for medium-rare (internal temperature 130-135°F / 54-57°C), or longer for desired doneness.
Step 4: Rest and Slice the Steak. Once cooked, transfer the steak to a cutting board, tent with foil, and let it rest for at least 5-10 minutes. This is crucial for juicy steak. Then, slice the steak thinly against the grain.
Step 5: Assemble the Salad. In a large serving bowl, combine the mixed greens, cherry tomatoes, red onion, cucumber, and bell pepper.
Step 6: Dress and Serve. Drizzle about half of the vinaigrette over the salad greens and toss gently to coat. Arrange the sliced steak over the salad. If using, sprinkle with crumbled cheese and toasted nuts. Drizzle with more vinaigrette as desired. Serve immediately and enjoy this amazing steak salad recipe!