Place the eggs in a pot and cover them with cold water. Bring the eggs to a boil on the stovetop. Once the water starts to boil, set a timer for 8 minutes. Remove from the heat, drain the water, and run the eggs under cold water for 5 minutes to cool. Then peel and chop.

Prep the ingredients per the instructions above.

Season both sides of the sirloin well with salt and pepper. Set aside.

For the dressing: whisk together all of the ingredients in a bowl until fully combined. Season with salt and pepper. Set aside.

Preheat a skillet or non-stick pan over medium heat. Once hot, cook the steak on both sides to your desired temperature using a thermometer (see below). (For thicker steak or for a more well-done steak, finish cooking the steak in a 350-degree oven so the outside doesn’t burn before the inside is done to your liking).

Once cooked, set aside to rest for 3-5 minutes. Then slice against the grain or dice into small bite-sized pieces, whichever you prefer.

Toast the bread, then spread it with butter and garlic.

Lay down the lettuce, and top with diced steak, hard-boiled eggs, avocado, cucumber, tomato, onion, and blue cheese.

Dress the salad and serve with bread and lemonade.