Steak marinate: Combine the olive oil, Worcestershire, balsamic, soy sauce, dijon, minced garlic and season with some salt and pepper. Place the steak in a plastic container or large ziplock bag and cover with the marinate. Allow to marinate refrigerated for 1 hour.
Before prepping the goat cheese, freeze for 20 minutes to harden and for ease of handling.
Heat the grill to high heat and brush with olive oil or cooking spray.
Add the steak and reduce the heat to 350 degrees F. Grill 4 minutes per side for medium rare. Let rest on the grill off to the side without heat or remove to a plate. Let stand 10 minutes before slicing. On the same grill, add the sliced crostinis brushed with some oil and toast until slightly charred on each side. About 2-3 minutes.
Preheat a frying pan with enough oil to cover the bottom and shallow fry the goat cheese.
In 3 separate shallow bowls, prepare the dredges. Add the flour, panko and whisked egg with a splash of water into each bowl.
For the fried goat cheese: remove from the freezer and slice into 1/2 inch thick rounds. Dredge first in the flour, dunk into the egg wash, and coat both sides in panko. repeat until all the cheese is coated. I like to do 3-4 pieces per person.
Once the oil is hot, shallow fry the goat cheese. Flip once the bottom starts to look crispy and golden brown. Roughly 3 minutes a side. Set aside until ready to serve.
For the dressing: combine all the ingredients together into a bowl or mason jar and shake well.
To a large bowl, add the spring mix, tomatoes, crostinis, and red onions, add a bit of dressing if desired or allow each to dress themselves. Toss together and divide amongst plates. Top each plate with a few pieces of fried goat cheese, steak slices and finish with more dressing.