Preheat oven to 450 degrees. Place grill pan in oven to heat up while you prepare the steaks.
Rub olive oil all over the steaks. Season steak aggressively with kosher salt and freshly ground black pepper.
Finely mince herbs and rub all over the steak.
Allow steak to come to room temperature while the herbs, salt, and pepper flavor the meat.
Using tongs, place steak on pre-heated grill pan and cook about 4 minutes per side or until the internal temperature measures 130 degrees. Remove steak from oven and allow to sit and cool until ready to assemble salad.
To make the salad dressing, reduce heat in the oven to 350 degrees.
Place 6 cloves garlic, skin on, on a baking sheet and roast garlic for 15-20 minutes (leave papery skin on cloves), or until garlic is soft.
Allow to cool before handling. Remove papery skin from the cloves.
While oven is still hot, toast walnuts in the oven on 350 degrees until golden brown. Set aside.
In a small bowl, add white wine vinegar and salt to taste. Add extra virgin olive oil and roasted garlic. Whisk to combine olive oil and garlic with vinegar and add salt to taste.
Thinly slice shallots and pour enough canola oil in your frying pan to go up 1/4” high, and place on high heat. Fry shallots until just crispy. (They’ll be a golden brown color) Remove with a slotted spoon and drain on a paper towel.
Take the eggs out of the fridge to bring to room temperature while you finish working on the salad.
Layer, roll, and cut into a chiffonade (super thin slices) the leaves of 2 bunches Lacinato kale, stopping before you reach the bottom of the stalks.
Cut pomegranate into quarters. Place in a large bowl of water, and separate seeds from pith. The pith will float to the top, whereas the seeds will sink. Pour off the pith and water and reserve the seeds.
Finely grate parmigiano-reggiano cheese.
In a large salad bowl, add, kale, pomegranate seeds, walnuts, and cheese. Add dressing and toss to combine.
To cook the eggs, heat a frying pan over medium-high heat. Once hot, turn heat down to low and add olive oil to coat the pan.
Crack eggs into pan. (Depending on the size of your pan, 2-4 might fit.) Season with salt and pepper. Allow egg white to almost completely solidify.
Gently flip egg, season with salt and pepper, and cook another 1-2 minutes based on how runny you like your eggs.
Divide and heap tossed salad onto 4 plates. Cut steak into 1/8” slices and arrange a portion on top of each salad. Place eggs on top of steak.Top with fried shallots and Serve immediately.