Arugula Flank Steak Salad with Pears and Blue Cheese

Filling, savory and delicious, this Flank Steak Salad recipe is topped with fresh pears, toasted pecans and lots of blue cheese and perfect for lunch or dinner!

You know it’s still resolution season when you have to wait more than 15 minutes to heat up your soup in the community microwave at work. It seems like everyone is still on their heathy new year kick with veggie packed soups. But, we’re not even 2 weeks into the new year and I’m so incredibly bored of soup. Give me another week and I’ll probably be right back in big bowl of warm comforting soup but for the moment, no thank you!

The good thing is, healthy eating doesn’t have to be boring! Skip the soup and make a filling salad that’s packed with protein and greens. With a salad like this, it’s all in the flavorful toppings and a light dressing. Grilled flank steak, pears, toasted pecans, blue cheese and a bright mustard vinaigrette, there is so much yum going on here!

Pears are in season over the fall and winter so this is the perfect way to sneak in an extra serving of seasonal fruit. But, swap the pear out for apples, strawberries, peaches or whatever fruit sound good to you.

Cooking steak can seem daunting but a simple cut like a flank steak or a skirt steak cooks pretty quickly and can be ready in just a matter of minutes. A grill pan is best (or take it outside to the grill!) but is not necessary for a delicious steak, a cast iron skillet could work too. If you have a bit of extra time, let the steak marinate in a container with a splash of the salad dressing for an hour or two. Discard the marinade and cook as directed for a tender, flavorful steak.

The dressing is simple and one of my favorites but can easily be replaced with a store bought dressing. Yet, once you get the hang of making your own homemade dressing, you’ll never go back!

When you’re picking out your pears, stick to ones like Anjou pears that stay fairly firm as they ripen. You’ll know it’s salad ready when the top neck part gives a bit under pressure.

Arugula Flank Steak Salad with Pears and Blue Cheese

Print Recipe

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!

• Author: Kristen Olson
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 minutes
• Yield: 4 Servings 1x

Ingredients

Scale 1x2x3x

• 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

1. In a small bowl, whisk all vinaigrette ingredients together until well blended; set aside.
2. 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

What’s on your favorite salad?

Still looking for some more greens? Check these out…
Kale and Quinoa Salad from Cookie and Kate
Roasted Delicata Squash Kale Salad from Dishing Up the Dirt
Vietnamese Chicken Salad from Leite’s Culinaria

Or, try my Avocado and Chicken Tortilla Salad…

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