Prepare the Shallot Vinaigrette by finely mincing shallots and whisking them with red wine vinegar and olive oil. Add a pinch of red pepper flakes if desired.

Season the steak with salt and pepper on both sides, and optionally dust with flour.

Heat olive oil in a nonstick skillet over medium-high heat, then sear the steak for about 2 minutes per side until golden brown.

Add minced garlic to the skillet and pour in the vinaigrette mixture. Cook for an additional 2-3 minutes.

In a large bowl, combine mixed lettuce, sliced radishes, and halved cherry tomatoes. Drizzle with half of the vinaigrette and toss.

After resting, slice the steak thinly against the grain and arrange on top of the salad. Drizzle with remaining vinaigrette and garnish with basil.