Spring Steak Salad

For the steak: Preheat oven to 400 degrees F. Drizzle the filets with extra virgin olive oil and season generously with coarse salt and black pepper. Heat a cast iron skillet over high heat until very hot. Sear the filets on all 4 sides for about 2 minutes per side until well browned. Transfer the skillet to the preheated oven and continue to cook for 8-12 minutes, or until an internal temperature of 125 degrees F for medium-rare is reached. Transfer the cooked steak to a plate, cover with foil, and let rest for 5-10 minutes before serving.

For the salad dressing: In a small bowl, whisk together 1 tablespoon balsamic vinegar, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 2 cloves minced garlic, salt, and pepper. Slowly whisk in 1/4 cup extra virgin olive oil until emulsified.

For the asparagus: Blanch asparagus in boiling water for 6 minutes. Immediately submerge in an ice bath to stop the cooking process. Drain well.

To assemble the salad: Drizzle the dressing over arugula, sliced watermelon radishes, tomatoes, and the blanched asparagus. Slice the rested steak and serve over the salad.