Cut Top Round Center Steak (20 ounce) into strips, then season with Kosher Salt (to taste) and Cayenne Pepper (to taste).
Season the beef and Red Bell Pepper (1), Yellow Bell Pepper (1), and Green Bell Pepper (1) with Kosher Salt (to taste), Cayenne Pepper (to taste) and Granulated Garlic (to taste) to taste, then add 1 tablespoon of Peanut Oil (2 tablespoon) to each.
Blanche, shock and drain the Green Beans (8 ounce). "Blanching" means to drop them in boiling water for 60 seconds, then transfer to a bowl of ice water to stop the cooking.
Cut the Apple (1) around the core into fine slices.
Grill the peppers or cook on a grill pan. This can also be done in a regular skillet if needed.
Grill the steak or cook on a grill pan. This can also be done in a regular skillet if needed.
Mix the steak, apple, peppers, beans, and Cucumber (2) with the Raspberry Vinaigrette (1 cup). Save a small amount of dressing to drizzle over the top.
Place the Avocado (1) and Romaine Lettuce (1 head) on a serving platter, drizzle with the remaining vinaigrette, top with the salad mixture.
Top the salad with the crumbled Gorgonzola Cheese (4 ounce), Fresh Basil Leaf (to taste), Tarallini (to taste) and the sliced Fresh Chives (to taste).