This arugula sirloin salad with mustard vinaigrette is a winning combination!
Heat a large skillet over medium-high heat and add olive oil to the skillet.
Season steak with salt and pepper or steak seasoning.
Place steak in skillet and let cook for 5 minutes, turn it and cook for another 4 to 5 minutes.
Transfer steak to a large cutting board and let rest for 10 minutes before slicing.
Heat butter in a large skillet over medium flame.
Once melted add brown sugar and stir until sugar is dissolved.
Add apple chunks, stir, and cook stirring occasionally for 5 minutes or until pears have released juices and softened up. With a slotted spoon transfer pears to a clean plate.
Add pecans to the same skillet the apples were cooked in and toss them in the caramel, cooking over medium heat for 1-2 minutes. Remove pan from the heat and transfer pecans to a plate covered in parchment paper.
Once steak has rested for 10 minutes, slice meat against the grain into 1 inch strips.
Scatter arugula onto a platter and arrange steaks across the top, then add pears, pecans, and Gorgonzola.
Whisk all the dressing ingredients (dijon, red wine vinegar, lemon juice, olive oil) together and season with salt and pepper.
Lightly dress with the vinaigrette.