Steak and Persimmon Salad with Honey Balsamic Vinaigrette

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Steak:

1 tablespoon olive oil, plus more for the grill or grill pan

1 to 1 1/2 pounds flank steak or strip steak  

Kosher salt and freshly ground black pepper 

Honey Mustard Balsamic Vinaigrette:

2 tablespoons balsamic vinegar

1 tablespoon honey  

1 tablespoon Dijon mustard 

1 clove garlic, smashed  

1/2 cup roasted walnut oil 

Kosher salt and freshly ground black pepper 

Salad:

4 cups baby kale

2 cups arugula 

1/4 cup flat-leaf parsley leaves, roughly chopped 

1 cup dried figs, stemmed and halved 

1 cup candied walnuts 

1/2 cup crumbled sweet blue cheese, such as Gorgonzola cheese  

2 Fuyu persimmons, peeled, seeded and thinly sliced 

Kosher salt and freshly ground black pepper