Seared Sirloin and Cannellini Balsamic Salad

Steps

1. Prepare the vegetables first: chop the romaine, slice the kale, halve the cherry tomatoes, slice the red onion and mushrooms, and mince the garlic.
2. Make the vinaigrette: whisk the balsamic vinegar, mustard, honey and one third of the garlic, then whisk in 30 g (three fifths) of the olive oil. Set aside.
3. Pat the top sirloin steak dry and season it with the rosemary, half the salt and half the black pepper.
4. Heat 10 g (half of the remaining olive oil) in a large skillet over medium-high heat. Sear the top sirloin steak 4 to 5 minutes per side until it reaches 145°F (63°C) inside. Move the steak to a board and rest at least 3 minutes.
5. In the same skillet, heat the last 10 g of olive oil. Add the mushrooms and the remaining half of the salt and cook 5 minutes until browned. Add the remaining two thirds of the garlic and the great northern beans and cook 2 minutes until warmed. Remove from heat.
6. In a large bowl, toss the spinach, romaine, kale, cherry tomatoes and red onion with half the vinaigrette.
7. Divide the dressed greens among four plates and top with the warm mushroom and bean mixture.
8. Slice the rested top sirloin steak thinly across the grain and lay it over the salads. Drizzle with the remaining half of the vinaigrette, then finish with the parmesan and the remaining half of the black pepper.