Maple Balsamic Marinated Steak With Grilled Pear Salad Food

BALSAMIC STEAK SALAD

Steps:

• For dressing, whisk together first six ingredients. Place steak and 1/4 cup dressing in a resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining dressing; cover and refrigerate until serving., Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing., To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing.

MAPLE BALSAMIC STEAK WITH PEAR ARUGULA AND GOAT CHEESE SALAD

Steps:

• In a large bowl, whisk together vinegar, maple syrup, Dijon, salt, and pepper. Transfer 1/2 to a small bowl.
• Place steak in large bowl and turn to coat.
• Heat a grill pan, outdoor grill or skillet over medium-high heat.
• Wash, core, and cut pears into thin wedges. Peel and thinly slice onion into half rings.
• Coat grill or bottom of skill with oil. Add pear and onion slices; cook until lightly browned and tender, 2-3 minus a side. Transfer to a large salad bowl.
• Cook steak in/on grill until desired doneness, 2-3 minutes per side. Transfer to a cutting board and loosely cover with foil.
• Wash and dry agugula. Add to salad bowl with pears and onions. Toss.
• Crumble goat cheese.