• 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 for 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 for 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 for 3-4 min per side, until golden.** Don't crowd the pan; cook in batches, if needed.
• 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've opted for double steak, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of steak. Work in batches, if necessary.