Rub steak with applewood seasoning and black pepper to taste. Allow steak to sit at room temperature for 1 hour.

Whisk together mayonnaise, steak sauce, red wine vinegar, and cayenne pepper. Add a pinch of salt and black pepper.

Saute peppers and shallots with a pinch of salt and pepper on high heat for 1 minute. Reduce heat to medium-low and cook until shallots become caramelized, about 5-8 minutes.

Remove shallots mixture from heat. Immediately add garlic and stir until fragrant, about 10 seconds.

While shallots and peppers are cooking, heat up a cast iron pan with a touch of canola oil until nearly smoking.

Sear steak on high heat for approximately 1-2 minutes per side. Transfer to a plate and tent with foil. Let steak rest 3-5 minutes.

Cut steak thinly against the grain.

Toss greens and diced avocado with dressing as close to service as possible.

Plate dressed greens, veggies, steak, and then garnish with French fried onions.

Variations; Diced bacon, liquid smoke, pickled or raw red onions, caramelized bone marrow or onions, malt vinegar, sherry vinegar, raspberry vinaigrette, fried shallot rings, croutons, roasted bell peppers or garlic, worcestershire sauce, H1 sauce, other cuts of steak, pork, chicken, fish, roasted vegetable medley, sweet potatoes, red potatoes, celery root, dehydrated onions or garlic, onion soup mix, giardiniera, lawry's seasoning salt, roasted poblano or jalapenos, fresno peppers, crushed

Pepper flakes, grilled romaine, asparagus, basil, allspice, apricot, almonds, broccoli rabe, cabbage, carrots, swiss chard, goat cheese, cognac, brandy, rum, corn, barley, couscous, creme fraiche, dates, escarole, figs, ginger, hazelnut, kale, lemon, maple, orange zest, parsley, pears, pecans, pineapple, pine nuts, plums, pumpkin, pumpkin seeds, quince, quinoa, sour cream, Southern Comfort, acorn squash, brown sugar, sunflower seeds, walnuts, whiskey, yogurt