ONE HOUR BEFORE cooking steak - cover steaks generously with balsamic vinegar, salt, & pepper. Let rest for an hour to come to room temperature.

Preheat oven to 425 degrees and bring a pot of water to a boil. Cut potatoes in half, add to boiling water and cook for 10-12 minutes or until fork tender but not too soft/falling apart. Drain, add back to the hot empty pot and shake for 20-30 seconds. This removes moisture and makes the edges crispy! Add potatoes to an UNLINED baking sheet with a drizzle of oil, salt, pepper, garlic powder, onion powder, and fresh rosemary. Bake for 20 minutes, mix, then cook another 20 minutes or until crispy.

Once potatoes are in - prep the salad. Heat a pan over medium heat and add 1/3 cup olive oil. Add shallots and cook until golden brown and crispy - watching carefully so they don't burn. Add shallots and oil to a bowl with the rest of the dressing ingredients and mix. Set aside until serving.

Chop the apple, cucumbers and crumble the goat cheese. Add pistachios to a baking sheet and toast for a few minutes in the oven. Remove and assemble the salad with all remaining ingredients.

Finally, for the steak - preheat grill to high heat and spray with avocado oil. With grill open - sear steak for 2 minutes on each side. Lower heat slightly and cook for 5-8 minutes (depending on thickness) on both sides with grill open. Remove steaks and cover with foil to rest for 5 minutes.

Dress the salad, slice steak, and serve - ENJOY!!