Chop the lettuce into bite sized pieces and set aside, along with the baby arugula. Slice the red onion thinly and place in a bowl.

Run your knife around the orange to remove the peel and white membrane. Then use a pairing knife to remove the segments from the membrane, and add to the bowl with the red onions, making sure to collect any juice that might fall from the orange. This will pickle the onions and remove the strong tasting bite. Set aside. Then squeeze the remaining juice into a separate bowl to use as the dressing.

To the dressing bowl, squeeze in the juice of half a lemon, and add ½ teaspoon of kosher salt. Whisk in 2 tablespoons of olive oil and 2 tablespoons of HONEY RIDGE FARMS clover honey creme. Whisk until smooth and well combined.

Pat your steak dry with a paper towel, and evenly sprinkle with kosher salt and black pepper on both sides. In a hot skillet, add oil and brown steak on each side, cooking a total of 7-8 minutes for a steak that’s ¾-1” thick, for medium rare. Let the steak rest, lightly tented with aluminum foil, for 5 minutes before slicing thinly, against the grain.

Assemble your salad on a platter by adding lettuce, arugula, orange segments, onion slices, and then steak. Drizzle with some of the dressing, and use only what you need. Do not over-dress or the salad will wilt. Finish with an extra sprinkling of salt and pepper on top. Enjoy.