Steak big ass salad with chili lime vinaigrette

Preheat a medium non-stick pan over medium heat, add the oil and the sirloin and press it down for good contact.

Cook about five to six minutes on the first side, flip and cook four to five minutes on the back side, adding a little more oil.

After about 10 minutes total, take it off the heat and check with an instant read thermometer; anywhere around 125F, 52C, for medium rare after carryover.

Wipe the pan, preheat over high heat, add the neutral oil and the raw pumpkin seeds.

Fry about 30 seconds until they puff and sit on the edge of olive green, then 10 to 15 seconds more until lightly golden brown, and drain on a double layer of paper towel.

Lay down arugula, then corn, roasted red bell peppers, diced avocado, crumbled feta and a few strong pinches of the fried pumpkin seeds.

Rest the steak about 15 minutes, cut it in half, slice it thin and shingle it over the salad.

Combine the lime juice, champagne vinegar, honey, grainy mustard, garlic, shallot, cumin, chili powder and salt and spin with the immersion blender until the onion and garlic break down.

With the blender spinning, stream in the neutral oil, then stir in the good tasting olive oil with a spoon.