Steak And Pear Salad Food

STEAK AND PEAR SALAD

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.

BEEF TENDERLOIN, CRANBERRY AND PEAR SALAD

Steps:

• Season beef Tenderloin Steaks with 1/2 teaspoon pepper. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 10 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
• Meanwhile whisk Honey Mustard Dressing ingredients in small bowl until well blended. Set aside. Divide greens evenly among 4 plates. Top evenly with pear wedges and dried cranberries.
• Carve steaks into thin slices; season with salt, as desired. Divide steak slices evenly over salads. Top each salad evenly with dressing, pecans and goat cheese, if desired. Recipe adapted from The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt

MAPLE-BALSAMIC MARINATED STEAK WITH GRILLED PEAR SALAD

Steps:

• Combine Marinade ingredients in small bowl. Reserve 1/2 cup marinade for dressing. Place beef Strip Steaks and 1/3 cup marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. Reserve remaining marinade for brushing.
• Soak two 10-inch bamboo skewers in water 10 minutes; drain. Thread onion wedges onto skewers. Brush onions and cut sides of pears with half reserved marinade.
• Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals; arrange onions and pears around steaks. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium doneness (160°F), turning occasionally. Grill onions 12 to 15 minutes (13 to 16 minutes for gas) and pears 8 to 10 minutes (gas grill times remain the same) or until tender, turning occasionally and brushing steak, onions and pears with remaining reserved marinade.
• Remove onions from skewers. Chop onions and pears into bite-size pieces. Combine greens, pears, onions, cheese, nuts and reserved 1/2 cup marinade; toss gently to combine. Carve steaks into slices; season with salt, as desired. Serve with salad mixture.

RIB-EYE STEAKS WITH RADICCHIO, PEAR, AND BLUE CHEESE SALAD

Steps:

• Whisk 2 tablespoons olive oil, Sherry wine vinegar, minced shallot, and honey in large bowl. Season dressing to taste with salt and pepper.
• Sprinkle steaks generously with cracked black pepper and salt. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 3 minutes per side for medium-rare. Transfer to plates. Add last 4 ingredients to dressing; toss. Mound salad alongside steaks and serve.

BALSAMIC ROSEMARY STRIP STEAK WITH GARLIC HERB TOASTS AND A ROASTED PEAR SALAD

Steps:

• Wash and dry all produce. Adjust rack to middle position and preheat oven to 400 degrees. Cut one baguette into ½-inch cubes. Halve and core pear; cut into ½-inch wedges. Place baguette cubes and pear on opposite sides of a foil-lined baking sheet. Toss each with salt, pepper, and a drizzle of oil. Bake until baguette is crisp, 8-10 minutes.
• Meanwhile, halve, peel, and thinly slice shallots. Pick and finely chop enough rosemary leaves from stems to give you 2 tsp. Split remaining baguette in half lengthwise. Place garlic herb butter in a small bowl and microwave on high until melted, about 30 seconds. Drizzle over baguette halves.
• Once pear and baguette cubes have baked 8-10 minutes, remove cubes from sheet and set aside. Flip pear and continue baking until browned, another 10-15 minutes. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Season steak all over with salt and pepper. Add to pan and cook to desired doneness, 3-6 minutes per side.
• Remove steak from pan and set aside to rest. Lower heat to medium and heat a drizzle of oil in same pan. Add shallots and cook, tossing, until lightly browned, 5-7 minutes. Add chopped rosemary and cook until fragrant, about 30 seconds. Stir in demi-glace, ½ cup water, and 1 tsp vinegar (we'll use more later), scraping up any browned bits on bottom. Simmer until thickened, 1-2 minutes. Season with pepper.
• While shallots cook, place buttered baguette halves cut-side up on another baking sheet. Toast in oven until golden brown, 6-7 minutes. Meanwhile, toss arugula, baguette cubes, 2 tsp vinegar, and 1 TBSP olive oil in a medium bowl (you'll have vinegar left over). Season with salt and pepper.
• Slice steak against the grain. Divide steak, salad, and garlic bread between plates. Drizzle sauce over steak. Top salad with pear and crumble ricotta salata over.