Steak and Pear Salad
Ingredients
| 1 flank steak (1 and 1/2 lbs) | ||
| kosher salt and black pepper to taste | ||
| 1 tbs olive oil | ||
| 1/2 cup buttermilk | ||
| 6 tbs mayonnaise | ||
| 2 tsp cider vinegar | ||
| 1 head romaine lettuce, torn, about 4 cups | ||
| 1 bunch arugula, torn, about 4 cups | ||
| 2 Bosc pears, cored and sliced | ||
| 1/2 cup toasted pecans, coarsely chopped |
This recipe was adapted from Martha Stewart’s Every Day Food.
- Heat broiler with rack 6 inches from the heat.
- Pat steak dry with paper towels, then season with salt and pepper and rub with olive oil.
- Place on a foil lined rimmed baking sheet and broil for about 5 minutes per side or until medium rare.
- Transfer steak to a cutting board and tent loosely with foil and allow to rest for about 10 minutes.
- Meanwhile in a large bowl, whisk buttermilk, mayonnaise and vinegar.
- Season with salt and pepper.
- Thinly slice the steak across the grain.
- In a bowl toss greens with steak, pears, pecans and dressing.
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