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1
Set butter aside at room temperature to soften.
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2
Peel shallot and mince.
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3
Mince garlic.
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4
Rinse parsley and roughly chop leaves, discarding stems.
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5
Zest orange, reserving whole orange for another use.
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6
Rinse pear, halve lengthwise, and discard core.
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7
Cut into 1/2-inch dice.
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8
Rinse spinach.
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9
Rinse steak and pat dry with paper towel.
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10
Add garlic, parsley, orange zest, and half of shallot to container with butter and mix to combine thoroughly.
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11
Season with salt and pepper and mix again.
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12
Place butter mixture on a piece of plastic wrap and roll into a log, twisting ends to seal tightly.
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13
Chill in freezer until ready to serve.
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14
In a large bowl, whisk together red wine vinegar, walnut oil, remaining shallot, and 1 tablespoon olive oil.
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15
Taste and add salt and pepper as needed.
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16
Season steak on both sides with salt and pepper.
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17
Heat 1 tablespoon olive oil in a medium pan over medium-high heat.
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18
When oil is just smoking, add steak and cook until browned on outside and medium rare, about 4 minutes per side.
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19
Remove steak from pan.
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20
Cut two 1/4-inch slices from butter and place over steak to melt.
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21
Let steak rest for about 5 minutes.
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22
While steak is resting, add spinach, pear, crumbled Gorgonzola, and walnuts to bowl with dressing.
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23
Toss to coat.
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24
Divide steak and salad evenly between 2 plates and serve.
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25
Keep any remaining compound butter in fridge for up to 1 week.
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26
Serve with extra compound butter, if desired.
