Makes 2 salads

Season the steaks with salt and pepper on both sides. Preheat a grill to medium-high heat, about 400°F, and oil grill grates. Grill steak for about 2 minutes per side, or until desired doneness. Let steak rest before slicing against the grain.

To caramelize the pears: To a large skillet over medium heat, add the butter. Once the butter is melted, add brown sugar and stir until dissolved. Add cubed pears and cook, stirring occasionally, for about 5 minutes, or until the pears soften. With a slotted spoon, transfer pears to a clean plate. Add pecans to the same skillet with the remaining juices from the pears and toss. Cook over medium heat for 1 to 2 minutes. Transfer pecans (with juices) to the plate with the pears.

Add the arugula to a large bowl. Arrange the steak strips across the top, then add the pears, pecans, and Gorgonzola. Lightly dress with Mustard Vinaigrette (recipe follows).

Whisk all ingredients together and season with salt and pepper to taste.