About 1 hour before grilling, get the steaks out and coat with balsamic vinegar and lots of salt and pepper.

Let sit at room temp for 1 hour so the steaks cook evenly.

Preheat oven to 400°F and slice the sourdough into thick cubes for croutons.

Spray the cubes with a little olive oil, salt, and pepper.

Bake for 5 minutes, until crispy on the outside.

Add parmesan cheese to the croutons and bake for a few more minutes until the cheese melts and gets crispy. Remove and set aside.

Slice the sweet potatoes into wedges and coat with olive oil, salt, and pepper.

Bake for 30 minutes, or until soft inside and crisp outside.

In the last 5 minutes, add a little parmesan and broil until crispy.

While the potatoes bake, mix together the salad dressing ingredients and set aside.

Heat the grill to high heat and spray with avocado oil.

With the grill open, sear the steak for 2 minutes per side.

Lower the heat slightly and cook for 5 minutes per side (depending on thickness) with the grill open.

Remove the steaks and cover with foil to rest for 5 minutes.

Add the broccolini to a baking sheet with olive oil, salt, and pepper and bake alongside the sweet potatoes for 10 minutes.

Toss the arugula and lettuce with the dressing, croutons, and parmesan for the simple salad.

Slice the steak and serve with the salad, sweet potatoes, and broccolini. Finish with flakey salt! ENJOY !!