Arugula Flank Steak Salad with Pears and Blue Cheese
Filling, savory and delicious, this Flank Steak Salad is topped with fresh pears, toasted pecans and lots of blue cheese and perfect for lunch or dinner!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Ingredients
Scale
- Mustard Vinaigrette
- 2 tablespoons white wine vinegar
- 1/4 cup olive oil
- 1 teaspoon coarse ground dijon mustard
- 1/2 teaspoon sugar
- Pinch of salt and pepper
- Salad
- 1 pound flank steak, trimmed
- Pinch of salt and pepper
- 1 tablespoon olive oil
- 8 cups lightly packed arugula
- 1 firm ripe pear, cored and sliced
- 1/3 cup roughly chopped toasted pecans
- 2 ounces crumbled blue cheese or gorgonzola cheese
Instructions
- In a small bowl, whisk all vinaigrette ingredients together until well blended; set aside.
- Season the steak with salt and pepper on both sides. Heat olive oil in a large skillet or grill pan over medium-high heat. Place the steak in the skillet and cook for 5 minutes; flip and cook for an additional 4 to 5 minutes to desired doneness. Transfer to a cutting board and let the steak rest for 10 minutes before thinly slicing it against the grain. Serve arugula topped with steak, pears, pecans and blue cheese with a drizzle of vinaigrette.
Nutrition
- Serving Size: 1 Serving
- Calories: 370
- Sugar: 6g
- Sodium: 281mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 79mg
Find it online: https://www.bourbonandhoney.com/arugula-flank-steak-salad-pears/