• Servings 4
  • Prep 15 min
  • Cook 10 min
  • Cuisine
  • Skill Level

Steak and Pear Salad


  • 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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