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• 12 ounces sirloin filets
• 8 1/2 teaspoons extra-virgin olive oil, divided
• 1/2 teaspoon kosher salt, divided
• Cooking spray
• 2 teaspoons white wine vinegar
• 1 teaspoon honey
• 3 cups torn Boston lettuce leaves (about 1 head)
• 1 (12-ounce) radicchio head, cut into 1-inch pieces
• 2 nectarines, each cut into 8 wedges
• 2.5 ounces crumbled blue cheese (about 1/2 cup)

1. Preheat a grill or grill pan over medium-high heat.

2. Coat the steak with 1 teaspoon oil. Sprinkle with 1/8 teaspoon salt. Add steak to grill rack or pan coated with cooking spray; grill steak 3 minutes on each side or until desired degree of doneness. Remove from heat; let stand 8 minutes. Cut steak diagonally across the grain into thin slices; sprinkle with 1/8 teaspoon salt.

3. While steak rests, combine vinegar, honey, remaining 1/4 teaspoon salt, and remaining 2 1/2 tablespoons oil in a large bowl, stirring with a whisk. Add lettuce and radicchio; toss to coat. Add nectarines; sprinkle with cheese. Serve steak over salad.

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