Start by patting your beef steak dry with paper towels to ensure a good sear. Season both sides generously with salt and pepper. Allow to sit at room temperature for about 15 minutes.

In a bowl, toss the shrimp with a pinch of salt, pepper, and paprika. Trim asparagus and slice zucchini into rounds. Season them similarly and set aside.

In a medium bowl, combine mayonnaise, finely chopped anchovy (if using), grated garlic, and chopped capers. Add a splash of caper juice or lemon juice, followed by Dijon mustard and parsley. Whisk until smooth.

Heat olive oil in a skillet over medium-high heat. Add steak and cook for 2–3 minutes per side until medium-rare. Transfer to cutting board and let rest for 5 minutes before slicing.

In the same skillet, add more olive oil if necessary. Cook shrimp for about 1–2 minutes per side until pink and opaque. Set aside.

Add asparagus and zucchini to hot skillet. Sauté for 1–2 minutes until tender-crisp, ensuring they are vibrant and slightly charred.

In a large salad bowl, create a base layer with baby greens. Top with halved cherry tomatoes, sautéed zucchini, asparagus, shrimp, and sliced steak. Drizzle with creamy garlic-caper dressing.