Prepare the Potatoes

1. Bring a large pot of salted water to a boil.
2. Add mini potatoes and cook for about 20 minutes, or until fork-tender.
3. Drain, cut into quarters, and sprinkle lightly with salt while still warm.

Cook the Steak

1. Season the flank steak on both sides with steak seasoning.
2. Heat a large sauté pan over medium heat.
3. Sear steak for about 3 minutes per side for medium-rare.
4. Let it rest for 10 minutes before slicing thinly against the grain.

Make the Vinaigrette

1. In a jar or bowl, combine olive oil, red wine vinegar, Dijon, salt, pepper, and honey.
2. Whisk or shake until well emulsified.

Assemble the Salad

1. In a large bowl, add mixed greens, warm potatoes, green onions, and sliced steak.
2. Drizzle with vinaigrette and toss gently to combine.
3. Serve immediately, or refrigerate and enjoy chilled.

✅ Pro Tips:

1. For extra flavor, grill the steak instead of pan-searing.
2. Add a sprinkle of crumbled blue cheese or roasted cherry tomatoes for variation.
3. Toss potatoes while warm to maximize absorption of the dressing.