Make the Dressing: Whisk together ½ cup blue cheese, ¼ cup heavy cream, 2 tbsp white wine vinegar, ½ tsp garlic powder, and ½ tsp onion powder in a bowl. Cover and refrigerate for 30 minutes.

Prepare the Steak: Pat the steak dry, season with salt and pepper, then sear in a cast iron pan for 2-3 minutes per side based on desired doneness. Rest for 5 minutes before slicing.

Prep the Salad: Chop 4 cups romaine lettuce and 2 cups baby spinach. Dice 1 cup yellow tomatoes, slice 1 cucumber, and thinly slice ¼ red onion. Add to a large salad bowl.

Assemble the Salad: Layer mixed greens and vegetables in a bowl, top with sliced steak and crumbled bacon, drizzle with blue cheese dressing, and season with salt and pepper. Serve immediately.