Steak Salad with Celery, Tomatoes, Blue Cheese & Garlic-Chive Crostini

Directions

1. Rinse and dry the produce, then pat the steak dry and season with salt and pepper on both sides.
2. Mince the garlic and chop the chives into small pieces.
3. In a small bowl, combine half of the minced garlic and half the chives with oil, salt, and crushed red pepper to make a garlic-chive oil; set aside.
4. In another bowl, juice the lemon and whisk in the remaining garlic and chives, oil, Dijon, honey, salt, and pepper to form the dressing; set aside.
5. Heat a skillet over medium-high heat.
6. Add a touch of oil to the hot skillet, then sear the steak until your preferred doneness, about 2–5 minutes per side; transfer to a plate and let rest for about 5 minutes.
7. Meanwhile, heat the oven to broil on high and position the rack near the top.
8. Halve the tomatoes and thinly slice the celery; toss them into the bowl with the dressing.
9. Add the mixed greens and blue cheese to the bowl and toss to combine the salad; set aside.
10. Split the roll, place cut sides up on a baking sheet, and brush with the garlic-chive oil; toast until golden, then cut each half into rounds.
11. Slice the steak thinly against the grain.
12. To serve, lay out the salad, top with steak, and garnish with the crostini on the side; pair as desired and enjoy.