1
Preheat the oven to 400°F. Wrap the garlic in tin foil, drizzle with olive oil, and roast until very tender and fragrant, about 20 minutes.
2
Arrange the potatoes on a baking sheet and toss with the olive oil and salt. Roast until crisp, 18 minutes. Remove from the oven and toss with the parsley.
3
Transfer the roasted garlic cloves to a blender and purée with the pecorino, rice vinegar, and brown sugar. With the motor running, drizzle in the olive oil until emulsified. Season to taste.
4
Preheat a grill pan to high heat with a drizzle of olive oil. Pat the steak dry with paper towels and sprinkle both sides with salt and pepper. Grill the steak for 3 to 4 minutes per side to sear, then lower the heat to medium and cook until an instant-read thermometer reaches 130°F for rare, 140°F for medium rare and 145°F for medium done. Rest for 5-10 minutes before serving.
5
Toss the spring mix, roasted potatoes, chives, garlic chips and garlic vinaigrette in a large bowl. Serve alongside steaks.