Prep the ingredients per the instructions above.

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.

Place the bacon in a skillet over medium low heat. Cook until golden brown and crispy. Then set aside on paper towels to drain. Chop prior to using.

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, bacon, hard-boiled eggs, avocado, cucumber, tomato, onion, and blue cheese.

Dress the salad and serve with garlic bread and cucumber water.