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Pear, Pecan & Gorgonzola Steak Salad

Pear, Pecan & Gorgonzola Steak Salad

Makes 2 salads

  • 2 (8-ounce) Certified Piedmontese flank steaks
  • Salt and pepper, to taste
  • Olive oil, for grilling
  • 2 tablespoons unsalted butter
  • ¼ cup brown sugar
  • 2 large pears, cored and cubed
  • 1 tablespoon sugar
  • ¾ cup chopped pecans, toasted
  • 4 ounces crumbled Gorgonzola cheese
  • 4 cups arugula

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).

    Mustard Vinaigrette

    • 1 tablespoon Dijon mustard
    • 3 tablespoons red wine vinegar
    • ½ teaspoon sugar
    • ⅓ cup olive oil
    • Salt and pepper, to taste

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