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Make the dressing. Add the oil, balsamic vinegar, honey, mustard, garlic, salt, and pepper to a small bowl or jar. Whisk the ingredients together (if in a bowl) or cover the jar and shake together, until emulsified.
Season the steak. Bring the steak to room temperature. Heat an outdoor grill or indoor grill pan over medium high heat. Pat the steak dry with a paper towel, then season both sides with salt and pepper.
Grill the steak. Add the steak to the grill and close the lid. Grill for 3 to 4 minutes, then flip and cook for another 3 to 4 minutes or until the center reads 130°F (54°C) on an instant read thermometer, for medium-rare. Alternatively, you can pan sear the steak as well. Let the steak rest for 5 minutes, then thinly slice against the grain.
Assemble the salad. On serving plates or a large platter, arrange the arugula. Top with sliced steak, tomatoes, avocado, pickled red onions, blue cheese, and chives. Drizzle with the balsamic vinaigrette before serving (I only use about half of the dressing and save the remainder for other salads throughout the week).