Steak And Pear Salad Recipes

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STEAK AND PEAR SALAD



Steak and Pear Salad image

This delicious steak salad served with buttermilk dressing is ready in under 30 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 30m

Number Of Ingredients 10

1 flank steak (1 1/2 pounds)
Coarse salt and ground pepper
1 tablespoon olive oil
1/2 cup buttermilk
6 tablespoons mayonnaise
2 teaspoons cider vinegar
1 head romaine lettuce, torn (about 4 cups)
1 bunch arugula, torn (about 4 cups)
2 Bosc pears, sliced
1/2 cup toasted pecans, coarsely chopped

Steps:

  • Heat broiler, with rack 6 inches from heat. Pat steak dry with paper towels, season with salt and pepper, and rub with oil. Place on a foil-lined rimmed baking sheet. Broil 6 minutes per side for medium-rare. Transfer to a cutting board; tent loosely with foil and let rest 10 minutes.
  • Meanwhile, in a large bowl, whisk buttermilk, mayonnaise, and vinegar. Season. Thinly slice steak against the grain. In a bowl, toss greens with steak, pears, pecans, and dressing.

Nutrition Facts : Calories 684 g, Fat 47 g, Fiber 6 g, Protein 39 g, SaturatedFat 13 g

GRILLED STEAK AND PEACH SALAD



Grilled Steak and Peach Salad image

Provided by Tyler Florence

Time 1h

Yield 4 servings

Number Of Ingredients 19

For the steak:
1 1/4 cups extra-virgin olive oil
3 sprigs rosemary
1 12-ounce New York strip steak
Kosher salt and freshly ground black pepper
For the dressing:
1/2 pound blue cheese, crumbled
1/3 cup sour cream
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
Pinch of cayenne pepper
2 teaspoons minced fresh chives
For the salad:
2 peaches, halved and pitted
4 cups mesclun greens (about 3 ounces)
2 tablespoons chopped fresh chives
3 tablespoons thinly sliced fresh basil
1 tablespoon chopped fresh tarragon
Freshly ground black pepper

Steps:

  • Prepare the steak: Heat the olive oil and rosemary in a small saucepan over low heat, 8 minutes. Remove from the heat and let cool to room temperature. Pat the steak dry, season with salt and black pepper and place in a shallow glass pan. Pour 1 cup of the infused oil over the steak; cover and refrigerate 3 hours, turning the steak occasionally. Remove from the refrigerator about 45 minutes before cooking.
  • Heat a grill pan over medium-high heat until very hot. Season the steak with salt and black pepper and grill 5 minutes per side for medium rare. Remove to a cutting board and let rest 10 minutes before slicing.
  • Make the dressing: Whisk half of the blue cheese with the sour cream, lemon juice, vinegar and cayenne in a bowl until smooth. Fold in the chives; cover and chill until ready to serve.
  • Make the salad: Brush the cut side of the peaches with the remaining 1/4 cup infused oil. Heat the grill pan over medium-high heat. Grill the peaches, cut-side down, 3 minutes. Flip and grill the other side 1 minute to soften. Remove and slice into wedges. Toss the greens and herbs in a large bowl and divide among plates. Top with the steak and peaches; drizzle with the dressing and top with the remaining blue cheese. Season with black pepper.

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