• Before starting, preheat the oven to 450˚F. Wash and dry all produce. 
• Peel, then thinly slice shallot.
• To a small pot, add shallots, vinegar, 1/2 tsp (1 tsp) sugar, 1/4 tsp (1/2 tsp) salt and 1/4 cup (1/2 cup) water.
• Bring to a simmer over medium-high. Cook 1-2 min, stirring often, until sugar dissolves.
• Remove the pot from heat. Transfer shallots, including pickling liquid, to a medium bowl.
• Place in the fridge to cool.

• Meanwhile, cut ciabatta into 1-inch pieces, then arrange on a parchment-lined baking sheet.
• Drizzle 1/2 tbsp (1 tbsp) oil over top. Season with salt and pepper, then toss to coat.
• Toast in the top of the oven 5-8 min, tossing halfway through, until lightly golden. 

• Meanwhile, halve tomatoes.
• Core, then cut pear into 1/4-inch slices.
• Zest, then juice half the lemon. Cut remaining lemon into wedges.
• Strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop.
• Thinly slice chives.
• Peel, then mince or grate garlic.

• Pat steaks dry with paper towels. Season with thyme, garlic, salt and pepper.
• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then steak. Sear 3-4 min per side, until golden.**
• When steaks are done, transfer to a cutting board.
• Cover loosely with foil and let rest, 5 min.

• While steaks rest, to a large bowl add 1 tbsp (2 tbsp) lemon juice, 1/8 tsp (1/4 tsp) lemon zest, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
• Add tomatoes, pears, arugula and spinach mix and croutons. Toss to combine.

• Drain shallots and discard pickling liquid.
• Thinly slice steaks. 
• Divide salad between plates.
• Top with pickled shallots and steak.
• Crumble goat cheese over top.
• Sprinkle with chives.
• Squeeze a lemon wedge over steak, if you like. 

If you've opted for tenderloin steak, cook in the same way the recipe instructs you to cook the striploin steak.