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Steak Salad with Blue Cheese and Pears
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Steak Salad with Blue Cheese and Pears
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 12 minutes
Prep Time:
 30 minutes
Cook Method:
 broiled
Cook Temp:
 broil
Directions:
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White balsamic vinegar, available in our Salad Dressing and Vinegar aisle, makes a vinaigrette lighter in color and flavor than traditional red balsamic vinegar, but red is tasty, too. Recipe may be halved.

Salad
1 (24-oz) Taste of Inspirations USDA choice Angus boneless sirloin
1/4 tsp. salt
1 1/4 tsp. freshly ground black pepper
1 large or 2 medium heads of Boston or Bibb lettuce, washed and dried, torn into bite-sized pieces (about 6 cups)
1 small head radicchio, cut in half and thinly sliced
1 Belgian endive, cut in half, cored and sliced lengthwise
2 Anjou pears, just ripe, washed well
1/2 cup crumbled blue cheese

Dressing
2 tsp. minced shallot
2 Tbsp. white or regular balsamic vinegar
3 Tbsp. olive oil
1/4 tsp. salt

1. Preheat broiler or grill. Season steak with salt and pepper.
2. Mix Bibb or Boston lettuce, radicchio, and endive in a large bowl or platter.
3. Broil steak to desired doneness, approximately 5 to 6 minutes a side for a 1-inch thick strip steak. Let steak rest on a cutting board while you make the dressing.
4. In a small bowl, mix shallot with vinegar. Whisk in oil and add salt. Drizzle dressing over lettuce and toss well.
5. Core and seed pears. Thinly slice pears and scatter slices and blue cheese on top of salad. Slice steak across grain into strips and add to salad. Serve immediately.

Recipe courtesy of Hannaford fresh September-October 2008.
24 oz Boneless beef top sirloin steak, cut 1 inch thick
1/2 tsp Salt
1 1/4 tsp Black pepper, ground
6 cup Boston lettuce, washed, torn into bites size pieces
12 oz Fresh radicchio leaf
4 cup Belgian Endive, fresh, head
2 ea Fresh large d'anjou pears
1/2 cup Cheese, blue, crumbled
2 tsp Shallots, fresh, minced
2 Tbs White vinegar
3 Tbs Olive oil


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