See notes section for more details) Kosher Salt Pepper Avocado oil (or any high-heat oil) For the dressing: 1/2 cup balsamic vinegar 4 tsp Dijon mustard 1 cup extra virgin olive oil Kosher salt Pepper For the salad: 4 heads little gem lettuce Leaves from 1 bunch mint 1/2 of a small red onion, pickled 6 radishes, thinly sliced (I like using a mix of cherry belle the round red variety you can find at most grocery stores and watermelon radish) 1 large bulb fennel, thinly sliced 1 Avocado, cubed or sliced METHOD Cook the steak: Heat a medium cast iron skillet over high heat for ~3 minutes, or until ripping hot (it should start to smoke)
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