Steak Cobb Salad

Season the steak with salt and pepper. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat and sear 4-5 minutes per side for medium-rare. Rest 8 minutes, then slice thin against the grain. 2. While the steak rests, whisk the remaining olive oil, red wine vinegar, mustard, and a pinch of salt into a vinaigrette. 3. Arrange the chopped romaine on a platter or in four bowls. 4. Lay the steak, hard-boiled eggs, avocado, cherry tomatoes, cucumber, and red onion in rows over the greens. 5. Drizzle with the vinaigrette just before serving, and add crumbled blue cheese if you eat dairy. Pack the dressing separately if you are making these ahead.