• Peel the grapefruit and divide the flesh into segments.
• Season the pork generously on both sides with salt and pepper.

Put the grapefruit segments into a large, shallow bowl and let stand so the grapefruit can release its juices, about 5 minutes. Transfer the grapefruit segments into a large mixing bowl, leaving the juices behind. In the bowl with the grapefruit juice, whisk the harissa powder (use only half for a less spicy dish) and 2 tablespoons oil. Add the pork steaks to the grapefruit-juice marinade, turn to coat, and let stand at room temperature for at least 15 minutes.
Meanwhile, prepare the salad.

• Trim the root ends of the chicories. Rinse and dry the leaves.
• Tear the mint leaves into pieces.
• Chop the olives.

Add the chicories, mint, and olives to the bowl with the grapefruit sections.

In a small bowl, combine the honey, vinegar, and cinnamon. Whisk in 2 tablespoons oil. Season generously with salt and pepper.

In a frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Remove the steaks from the marinade (reserve the marinade) and cook the pork until well browned and slightly pink in the middle, about 4 minutes on each side. While the pork cooks, press on the steaks with a flat spatula for about 5 seconds to ensure even contact with the pan. Transfer the steaks to serving plates and let rest while you make the pan sauce.

Remove the pan from the heat and whisk in 1 tablespoon butter and the reserved marinade until smooth.

Spoon the pan sauce over the pork steaks. Toss the salad with the dressing and serve alongside.