In a large bowl, whisk the next 5 ingredients (olive oil through honey) and pour over the steak. Seal bag and refrigerate for at least 2 hours.
Heat grill to medium heat.
Place steak on the grill and cook for 5 minutes on each side, until steak reaches desired level of doneness. Allow steak to cool then slice.
In a large bowl, toss the steak, asparagus and raisins.
In a medium bowl, whisk the remaining 3 ingredients (lemon juice through shallot) with sea salt and freshly ground black pepper to taste and pour over the salad. Toss and serve.
Notes
SERVING SUGGESTION: Faux - tay - to es (steam cauliflower till tender; drain; mash with ghee, salt and pepper to taste till you get a mashed potatoes texture).NUTRITION: 266 Calories; 18g Fat; 11g Protein; 18g Carbohydrate; 3g Dietary Fiber; 32mg Cholesterol; 26mg Sodium. Exchanges: 1 Lean Meat; 1 Vegetable; 1/2 Fruit; 3 Fat; 0 Other Carbohydrates