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Steak Salad with Blue Cheese and Pears
Servings:
Serves 4 as an appetizerPrep Time:
30 minutesCook Time:
12 minutes
Ingredients
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.
1 (24 oz.) Taste of Inspirations USDA choice Angus boneless sirloin
1/2 tsp. salt
1 1/4 tsp. freshly ground black pepper
1 large or 2 medium heads Boston or Bibb lettuce, washed and dried, torn into bite-size pieces (about 6 cups)
1 small head radicchio, cut in half and thinly sliced
1 Belgian endive, cut in half, cored and sliced lenghtwise
2 Anjou pears, just ripe, washed well
1/2 cup crumbled blue cheese
2 tsp. minced shallots
2 Tbsp. white or regular balsamic vinegar
3 Tbsp. olive oil
Directions
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.
Source: Hannaford fresh Magazine, September - October 2008
Nutrition
| Nutritional Facts | |
| Servings | Serves 4 |
| Base Nutrients | |
| Calories | 439 kcal (22%) |
| Calories from Fat | 261 kcal (0%) |
| Total Fat | 29 g (45%) |
| Saturated Fat | 15 g (75%) |
| Cholesterol | 75 mg (25%) |
| Sodium | 648 mg (27%) |
| Total Carbohydrates | 21 g (7%) |
| Dietary Fiber | 8 g (32%) |
| Protein | 49 g (82%) |
| Vitamins | |
| Vitamin A | 3972 IU (11%) |
| Vitamin C | 16 mg (18%) |
| Minerals | |
| Calcium | 200 mg (15%) |
| Iron | 14 mg (78%) |
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