For the steak: combine the EVOO, Red Wine Sirloin Marinade, honey and oregano in a jar and shake vigorously. Pour into a resealable bag and add the steaks. Seal and rub the marinade into the meat. Let marinate in the refrigerator for 2 – 4 hours.
For the dressing: combine the Cherry Balsamic, Rosemary EVOO, optional honey and soy sauce. Refrigerate until ready to serve.
Remove the steaks from the marinade, pat dry, and season with salt and pepper. Preheat a grill or grill pan to medium high. Grill the steaks until medium rare, about 5 minutes per side. Remove to a cutting board and let rest 10 minutes, then thinly slice against the grain.
Salad: in a large bowl, combine the lettuce, tomatoes and blue cheese. Add a little dressing and toss, adding more if needed. Add pecans and toss. Pile the salad on plates, top with steak, bacon and fried onions.
