Prepare the steaks first and get them marinating. Do not trim the steaks of fat before grilling; the fat will keep the moisture in. Place the steaks onto a tray and drizzle the olive oil and vinegar over each steak, massaging them into the meat. Next, season generously with coarse sea salt, followed by a sprinkling of the herb de provence blend and black pepper. Wrap the tray with plastic wrap and place the steaks into the refrigerator. Allow the steaks to marinate for a minimum of 4 hours; best if done overnight.

For grilling the steaks, preheat the grill to 600F (high heat) first. Place the steaks onto the hot grill, spacing at least 6 inches apart. Grill the steaks with the grill lid open; grill for 7 to 8 minutes per side, rotating 45 degrees at the halfway point to achieve even grill marks. After 7 to 8 minutes, turn the steaks and repeat for the other side. Allow the steak to rest for at least 5 minutes before trimming away fat and cutting away the bone.

While the steaks are grilling, prepare the salad. Plate approximately 4 cups of spring greens per serving, then top with sliced cucumbers, thinly sliced shallots and place the sliced avocado on the side. Top the salad with crumbled cheese, quartered figs and sliced almonds.

Add a light drizzle of the French vinaigrette dressing over the salad, then add a light drizzle of balsamic vinegar and honey. Don't overdress the salad; a light tough of each. Serve the steak on top or on the side and dress with steak sauce. Serve the salad with a side of toasted baguette.