In a shallow medium bowl, whisk together garlic, ¼ cup olive oil, rosemary, shallot, half of the lemon juice, salt and pepper. Add the steak, toss to coat and let marinate at room temperature for 20 minutes.

Preheat a cast iron skillet over high heat for two minutes then add the steak . Cook for 4 minutes undisturbed, then flip and cook for an additional 4 to 5 minutes depending on your desired doneness. If you want a medium-cooked steak, you are looking for an internal temperature of 140˚F. When the steak is cooked to your liking, remove from heat and tent with foil. Let rest for 10 minutes.

While the steak rests, whisk balsamic vinegar, honey, Dijon and remaining olive oil and lemon juice in a small bowl until emulsified. To assemble, arrange lettuce on a large platter. Top with tomatoes, avocado, blue cheese and pickled onions. Slice the steak across the grain and set on top of the salad. Drizzle with balsamic vinaigrette and serve.