Set the flank steak in a large, flat glass container and smother with a bottle of HIGH TIDE MAUI SAUCE. Cover and let marinate overnight.
Heat a grill to medium-high.
Remove the steak from the marinade and discard the liquid. Pat the steak dry and season with salt and pepper.
Place the steak on the grill and cook until medium-rare, 3-5 minutes per side. The internal temperature of the beef should be 130-135°F. Transfer to a cutting board, and tent loosely with aluminum foil.
In the meantime, whisk together the dijon, honey, and lemon juice in a large bowl. Drizzle the olive oil very slowly, in a thin stream, into the mixture, whisking continuously until the ingredients come together. Season with salt and pepper.
Add the greens, quinoa, green onions, tomatoes, Gorgonzola, pea shoots and avocado to the bowl, and using tongs, toss well with the dressing. Taste and season as needed.
Divide the salad between 4-6 plates.
Slice the steak very thinly against the grain and top the salad with the desired amount. Serve immediately.
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