Prepare salad dressing: In a medium bowl, whisk together olive oil, brown sugar, lemon juice, mustard and Worcestershire sauce and garlic until well blended. Set aside. In a large bowl, add spinach or spring mix, crisp bacon, eggs, pecans, salt and pepper. Reserve some eggs, bacon and pecans for garnish. Drizzle dressing around the side of the bowl (so leaves doesn’t get soggy) then gently mix. Serve on chilled salad plates and top with egg and spinach for garnish. Lay slices of steak over the salad and serve immediately.