Step 1

Trim asparagus spears at the bottom. Spread them out on the sides of a cast iron pan with a generous amount of olive oil, leaving space for the steak in the middle of the pan.

Step 2

Sprinkle the steak with salt and pepper on both sides. Add the steak to the middle of the pan and cook it on medium heat for 10 minutes on one side, and then 5-7 minutes on the other side (You will know it's ready to flip once the steak releases easily from the bottom of the pan - if it sticks, let it cook longer. Mine was thick so adjust cooking time as necessary depending on how rare you like your steak.). Move the asparagus more frequently and remove them from the pan when they are cooked but still slightly crisp.

Step 3

Remove the steak from the pan and let it rest a few minutes on a cutting board while you prepare the rest of the salad.

Step 4

Add spring mix to a bowl. Slice radishes and spring onions (white and light green parts) thinly and add them as well. Crumble goat cheese.

Step 5

To prepare the dressing, blend together Greek yogurt, water, the juice of a lime, parsley, and agave nectar. Toss the salad with about half of the dressing to begin with.

Step 6

Slice the steak thinly, across the grain. Plate each salad with a few slices of steak on top and drizzle with additional dressing. Serve.