Preheat the broiler to the highest setting. In a small bowl, stir together the softened butter and gorgonzola.
Heat an oven-safe skillet (like cast iron) over medium-high heat. Cover the steak with the salt and pepper. Add the oil to the skillet and once hot, add the steak. Sear it on both sides until golden – about 1 minute per side. Turn off the heat.
Place the gorgonzola butter mixture over top of the steak, pressing gently so it adheres. You want it mostly on the top so it doesn’t spill down the sides in the oven (but a little bit might!). Place the skillet in the oven with the broiler on. I like to do it in the middle of the oven to prevent the cheese from burning and smoking. Broil for 2 to 3 minutes, until the cheese is golden and bubbly and also – depending on how well you like your steak done! If you have thicker filets and would like your steak to be medium, I’d broil for about 4 to 5 minutes. Let the steak rest for 15 to 20 minutes before thinly slicing it.
Once the steak is finished, assemble the salad with the greens in a bowl. Tp with the figs, avocado, tomatoes, pickled onion and radish and extra gorgonzola. Top with the steak and serve with the vinaigrette!