Juicy, marinated steak is served over crisp arugula, blue cheese, pecans and juicy pears. The flavor combinations in this easy salad recipe are unbelievable and it’s hearty enough to serve for dinner!
There’s just something so great about salads in the summer, and I’ll never grow tired of them. That’s why I’ve been so excited to get fresh organic greens in our CSA each week. When we got arugula in our last box, I knew I had to try out a new salad recipe, so I decided to be brave and make steak.
The marinade on this steak makes it slightly sweet and full of flavor, and you simply can’t beat the combination of blue cheese and pears. This is definitely one easy salad recipe I’ll make again and again.
Steak Salad with Blue Cheese, Pecans and Pears
Save RecipeIngredients
- For the steak:
- 1/2 cup olive oil
- 1/3 cup soy sauce
- 4 scallions, chopped
- 2 large cloves garlic
- 1/4 cup lime juice
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground cumin
- 3 tablespoons dark brown sugar or Mexican brown sugar
- 2 pounds inside skirt steak, cut into 3 equal pieces
- For the salad:
- 1/2 pound baby arugula
- 1 pear, thinly sliced
- 1/2 crumbled blue cheese
- 1/2 cup chopped pecans
- For the dressing:
- 1 tablespoon Dijon mustard
- 2 tablespoons wine vinegar
- 1/4 teaspoon Worcestershire sauce
- 1/2 teaspoon honey
- 1/3 cup olive oil
Instructions
- Combine all marinade ingredients in a large Ziploc bag with the steak and let sit at least an hour or overnight.
- Heat skillet to medium-high heat and add 1 tablespoon olive oil. When oil is hot, place steak in the skillet and leave for 5 minutes. Turn it once and cook for another 3 minutes to medium rare.
- Transfer steak to a cutting board and let rest for 5 minutes, loosely covered with foil.
- Meanwhile, mix all salad dressing ingredients in a small bowl and assemble salads in 4 bowls or plates.
- Slice steak thin and top each salad with steak. Add dressing to taste.
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https://smilesandwich.com/2014/07/18/steak-blue-cheese-pear-salad/
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