• Preheat oven to 425 degrees and place one oven rack in upper third of oven and another rack in lower third of oven. Place a sheet of parchment on rimmed cookie sheet
• While oven heats: quarter potatoes, place on parchment covered cookie sheet
• Lightly drizzle potatoes in olive oil (about 1 tablespoon) and toss. Sprinkle with sea salt and pepper to taste, toss again
• Place potatoes in oven and roast for 35-40 minutes or until potatoes are crispy and browned

While potatoes cook, do everything else:

• In a small bowl whisk your chimichurri together: 2 tablespoons olive oil, garlic, parsley, cilantro, shallot, pinch of sea salt and pepper, zest and juice of one small lime. Set aside
• In another small bowl whisk together salad dressing: 2 Tablespoons olive oil, 1 tablespoon lemon juice, honey (optional), a pinch of sea salt and a few turns pepper. Set aside
• Place greens, feta (or avocado), nuts and apple slices on platter (or in bowl) set aside
• Season both sides of steaks lightly with sea salt and pepper
• Heat an oven safe grill pan for three minutes on cooktop on high heat
• Heat a grill pan on high heat for two minutes. Add olive oil. Allow oil to get hot. Add steaks to pan (you should hear a pshhhhh sound) turn heat down to medium and sear for five minutes
• Turn steaks and place in oven on lower rack, cook 4-5 minutes for rare, 5-6 minutes for medium rare, 8 for medium (note: every oven cooks differently. Your timing may vary) 
• Remove steaks from oven and allow to 'rest' for five minutes
  
• Toss salad in dressing, place on platter. Remove potatoes from oven and place on platter. Slice steaks, place on platter and drizzle with chimichurri, serve!