Seared Steak & Pickled Beet Salad with Tangy Creme Fraiche Dressing

1. **Prepare the Quick Pickle for Beets:** In a saucepan, bring 2 cups apple cider vinegar, 2 cups water, 1 tbsp whole peppercorns, and 1 tbsp kosher salt to a boil. Once boiling, add 1 tbsp sugar and stir until dissolved. Remove from heat and cool completely. Matchstick slice golden beets and regular beets. Pour the cooled pickle brine over the prepped beets and let sit for at least 3 hours.
2. **Prepare the Tangy Dressing:** In a bowl, whisk together 3 tbsp fresh lemon juice, 0.5 tbsp honey, 1 tsp salt, and 1 tsp pepper. Gently mix in 0.5 cup creme fraiche. Fold in 2 tbsp chopped fresh chives.
3. **Sear the Steak:** Sear the steak in butter until desired doneness.
4. **Assemble the Salad:** Arrange lettuce on a plate. Top with the quick-pickled beets. Drizzle generously with the tangy creme fraiche dressing. Serve with the seared steak on the side, or sliced over the salad.