12 oz. flank steak
1/4 cup peppercorn mix
1/2 teaspoon kosher salt
1/8 cup vegetable oil
6 cups organic spring lettuce mix
1 pint heirloom cherry tomatoes, cut in half
4 oz. good quality goat cheese
1/4 cup toasted pecans (optional)
1/3 cup citrus vinaigrette
1/4 cup champagne vinegar (or white wine vinegar)
1 shallot, peeled and coarsely chopped
Pinch of kosher salt and ground black pepper
3/4 cup good quality olive oil
Dressing: Remove outer layor of the citrus peels and put in blender. Then juice the fruit, strain to remove any seeds and excess pulp and add juice to blender. Add the vinegar, shallot, sugar, salt nd pepper. With blender on medium speed, slowly drizzle the olive oil into the dressing. Season to taste. Refrigerate for several hours or overnight for the flavors to mellow.
Pepper mix: In a spice grinder, grind the peppercorns.
Steak: Trim the meat of any excess fat. Heat a heavy saute pan over high heat. Meanwhile, coat the steak with the pepper mix. When the pan is very hot, add the vegetable oil to coat it. Quickly but carefully add the seasoned steak. While it's searing, toss the salad greens with the nuts, tomatoes and vinaigrette. Cook the steak about 4 to 5 minutes on each side for medium, then remove from heat. Divide the salad, topping with a little goat cheese. Slice the steak, add to plates and serve immediately while the beef is still hot and the salad is cool.