In a small bowl combine lavender salt, Herbs De Provence, cayenne and garlic, mix well. Rub on both sides of the steak, cover steak in cling wrap place in the fridge for two hour or overnight.
Heat 1 tbsp olive oil in a ridged cast iron pan on medium high, place steak on and grill each side for 5-6 minutes. Place the pan in the oven for 15 minutes, less if it is a thin cut. When the steak is done don’t cut into it for 10 minutes, let it rest that is how you keep it tender and juicy.
In a small bowl combine corn with a quarter cup of water, stick in the microwave for 3 min. Remove from microwave and let sit for five more minutes before draining the water.
Using a vegetable peeler, peel the asparagus into long strips, set aside. Chop the tomato into bite-size pieces and set aside.
Combine all dressing ingredients in a medium bowl and mix well, set aside.
On a large plate or in a large bowl rip up the spinach leaves, then top with the arugula, then the asparagus strips, tomatoes, corn. Drizzle dressing on salad. Thinly slice the steak place on top of the salad, crumble the cheese on top and rip some basil on top, now you're ready to serve.