Season steak with dried spices and half of the herbs, except salt. Marinate for 2-4 hours.

Add salt. Heat vegetable oil until nearly smoking. Do not overheat oil. Sear on both sides quickly, thin steaks will cook fast. Let steak rest and carry over cook on cutting board.

Heat olive oil in a saute pan. Add veggies. Add the rest of the herbs, salt, and pepper. When nearly tender, add garlic. Remove from heat when veggies are caramelized and tender.

Toss greens with enough raspberry vinaigrette to dress. Do not over dress salad. Ensure greens are dry before dressing.

Places greens in a bowl. Add steak. Top with veggies.

Variations; Parmesan, goat cheese, roasted bell peppers or shallots, corn, caramelized onions, balsamic, sea salt, Worcestershire, mustard, parsley, basil, croutons, arugala