Start by adding olive oil, balsamic vinegar, soy sauce, Dijon mustard, salt, and pepper to a mixing bowl. Whisk everything until the mixture is smooth and well combined. This flavorful blend has the perfect balance of acidity, richness, and savory notes to enhance your steak.

Place the steak in a shallow dish or resealable bag, and pour the marinade over it. Make sure the steak is fully coated for an even flavor. Seal the bag or cover the dish and refrigerate for at least 30 minutes. For deeper flavor, you can marinate the steak overnight.

Preheat your skillet or grill over medium-high heat until it’s hot. Remove the steak from the marinade, letting any excess drip off. Place the steak on the hot grill or skillet and cook for 4–5 minutes per side for medium-rare doneness. If you prefer your steak medium or well done, cook it slightly longer, adjusting based on thickness.

Once cooked, transfer the steak to a cutting board. Allow it to rest for 5 minutes before slicing to preserve its juices. Slice against the grain to ensure tender pieces that melt in your mouth.

Combine mixed greens, cherry tomatoes, red onion, and radish slices in a large salad bowl. Arrange the sliced steak on top, sprinkle with crumbled blue cheese, and finish with a drizzle of balsamic vinegar. Toss gently before serving.