Serves 4 / Prep tip: When cooking the steaks, press the surface with your finger. If it leaves an impression, it's rare; if it springs back, it's medium; if it doesn't yield at all, it's well-ruined. Serving tip: Accompany with garlic bread.
2 top-blade or top-loin strip steaks (about ½ pound each) ½ teaspoon garlic powder ½ teaspoon chipotle chile powder, or more to taste ½ teaspoon salt 1 sprig rosemary, leaves removed and finely chopped 1 teaspoon olive oil 1 tablespoon fresh lemon juice ½ tablespoon honey ½ tablespoon balsamic vinegar 2 tablespoons extra-virgin olive oil ½ tablespoon fresh thyme leaves ½ small shallot, finely chopped ½ tablespoon chopped fresh Italian parsley 8-10 ounces prewashed baby greens 3 Pink Lady or red apples, roughly cut into ½-inch cubes 2 ounces plain goat cheese, crumbled 4 ounces walnut pieces, toasted
Remove steaks from refrigerator 15 minutes before broiling; place on broiler pan. Preheat broiler. In a small bowl, mix together garlic powder, chipotle powder, salt, and rosemary. Sprinkle steaks evenly with half of chipotle mixture. Drizzle with ½ teaspoon olive oil and smear into surface with the back of a spoon. Turn steaks over and repeat.
In a large bowl, whisk lemon juice, honey, and vinegar until thick. Continue whisking while drizzling in 2 tablespoons extra-virgin olive oil until emulsified. Add thyme, shallot, and parsley; whisk until incorporated. Set aside.
Broil steaks until nicely browned, about 3 minutes per side for medium-rare. Remove from oven, cover with foil, and let rest 5 minutes.
Add salad greens and apples to bowl with vinaigrette. Toss well and add salt and pepper to taste. Divide among four dinner plates. Slice steaks across shorter dimension into ¼-inch slices. Fan out across top of salad. Top with crumbled goat cheese and toasted walnuts.
