• Take the steak out of the fridge for at least 30 minutes before cooking. To let it sit at room temperature, the steak will be cook more evenly.
• In the meantime, prepare and cut all your veggies.
• Cook the broccoli florets until tender.
• Pat dry your steak with a kitchen towel. Then season it with kosher salt and freshly ground pepper.

Quickly caramelize the onions

• Heat some oil and some butter in a large pan/skillet over medium-low heat.
• Add onions and stirring occasionally for about 8 minutes until soft and golden brown.
• Add a pinch of salt and sauté for another 2 minutes.

Steak

• Take another skillet and heat some oil over medium-high heat.
• Once the oil is hot, place the steak on the skillet. Let it sear for 2 minutes (rare), 3 minutes (medium rare) or 4 minutes (medium) on each side.
• Lower the heat to medium and add some butter. Spoon the butter juice over the steak and repeat the other side by flipping it. Then cook for another 2 minutes (rare), 3 minutes (medium rare) or 4 minutes (medium) until your preferred steak doneness is reached.
• Move the steak to a cutting board. Let it rest for 10 minutes by covering it loosely with some aluminum foil before slicing it for the salad.

Build your salad while the steak is resting!

• First, lay down the salad mix on the plate.
• Then place the broccoli pieces, bell pepper and half of the sautéd onions on top. And lay down the cherry tomatoes on the side.
• Sprinkle a preferred amount of parmesan flakes and gorgonzola cheese over the salad.
• Add the balsamico dressing on top.
• Slice the steak and gently place it on the salad.
• Place the remaining onion on top of the steak.