Preheat the oven to 375 degrees.
Preheat a grill or grill pan on medium heat.
Place the beets on a foil lined baking sheet. Drizzle with olive oil, season with salt and pepper. Bake the beets until tender, about 15 - 20 minutes. Set aside to cool.
In a saute pan on medium heat, add pecans, sugar, and water to the pan. Simmer until most of the liquid evaporates and turns into a thick syrup. Place the contents on a piece of parchment paper and allow to cool completely. (Place in the freezer for faster cooling results).
Generously season both sides of the steak with the steak seasoning and salt and pepper.
Lay down the arugula, top with onions and radish.
Grill the steaks on both sides to your desired temperature using a thermometer. (see below) Once cooked set on a cutting board to rest for 3 minutes.
In the meantime, whisk all of the ingredients for the dressing in a bowl. Season with salt and pepper to taste.
Lay the cooled beets on the arugula. Break apart the candied pecans and place them on top of the salad along with the goat cheese.
Thinly slice the steak against the grain and serve it over the salad.
Dress the salad before serving with crusty bread on the side.