Slice the beef thin. Cut across the grain to keep it tender. If it’s cold and firm, let it sit at room temp for 10 minutes for better flavor.

Prep your base. Rinse and dry your greens. If using a grain or potatoes, warm slightly or serve room temp so they don’t wilt the greens too much.

Chop the veggies. Aim for bite-size pieces: cucumbers into half-moons, bell peppers into strips, tomatoes halved or wedged. Add a juicy fruit if you’ve got it—sweetness balances the beef.

Make a bright dressing. In a jar, shake together 3 tbsp olive oil, juice of 1 lemon, 1 tsp Dijon, 1 tsp honey, 1 small grated garlic clove, a pinch of salt, and several grinds of pepper. Taste and adjust: more lemon for tang, more honey for balance, a splash of hot sauce if you like heat.

Toss the greens and veg. In a big bowl, combine greens, chopped veg, and herbs. Add half the dressing and toss until lightly coated.

Layer it up. If using a grain or potatoes, spread them on a platter. Top with the dressed greens. Drape the sliced beef over the top.

Finish with extras. Sprinkle on cheese if using, a handful of nuts or seeds, and a few pickled onions or capers. Drizzle the remaining dressing over the beef so it soaks in a bit.

Season smart. Add a final pinch of salt, black pepper, and a squeeze of lemon. A pinch of chili flakes wakes everything up.

Serve immediately. This is best when the greens are still perky and the beef is just cool—not fridge-cold.