Steak Salad

Yeild 2 servings

Ingredients:
3 Tablespoons grapeseed oil (or other oil with high smoke point,) divided
2 shallots, thinly sliced
2-8oz strip steaks, trimmed of excess fat
salt and pepper
7-9oz mixed greens
1/4 cup candied pecans
1/4 cup dried cherries
2oz goat cheese, crumbled

For the salad dressing:
3 Tablespoons extra virgin olive oil
2 Tablespoons lime juice (about 1/2 lime)
1 Tablespoon soy sauce
1 garlic clove, microplaned or finely minced
1/2 teaspoon fresh ginger, microplaned or finely minced (or a pinch of dried ginger)
1 Tablespoon honey
salt and pepper

Directions:

1. Preheat oven to 400 degrees if steak is thicker than 1″ and/or you like your steak medium – well done. Combine all ingredients for salad dressing in a mason jar with a tight-fitting lid or bowl. Shake or whisk to combine then set aside.
2. Rub steaks on both sides with 1 Tablespoon oil then season each side liberally with salt and pepper.
3. Heat remaining 2 Tablespoons oil in a large, oven-safe cast iron or heavy bottomed skillet over medium-high heat (7/10 on the heat scale.) Add shallots then fry for 3-5 minutes, or until golden brown, stirring frequently. Remove to a paper towel-lined plate to drain then sprinkle with salt and set aside.
4. For 3/4″ steaks done to medium-rare: Add steaks to hot skillet then sear for 3 minutes on one side. Flip then sear for 2 minutes on second side. Remove steaks to a cutting board then let rest for 7-10 minutes before slicing against the grain.
5. For 1″ or thicker steaks done to medium – well done: Add steaks to hot skillet then sear for 3 minutes on one side. Flip then sear for 2 minutes on second side and then place into oven. Roast for 2-8 minutes or until desired level of doneness is reached (remember that steaks will continue cooking a bit after removing from oven.) Remove steaks to a cutting board then let rest for 7-10 minutes before slicing against the grain.
6. Divide lettuce between two plates then top with half of the sliced steak, candied pecans, dried cherries, and crumbled goat cheese. Drizzle salad dressing on top then serve.