In a container with a tightly fitting lid, combine 1/2 c. olive oil, vinegar, 1/8 c. blueberries, dijon mustard, brown sugar and salt and shake well to break up berries. Set aside.
Heat remaining olive oil in a medium skillet. Add shallot, steak and black pepper and saute until steak is cooked through. Remove steak from skillet and allow to drain on a paper towel.
Combine salad greens, remaining blueberries, goat cheese and pecans in a large salad bowl. Add steak and dressing and toss lightly. Serve.
Recipe courtesy of The Butcher Shoppe.