Maple-Balsamic Marinated Steak with Grilled Pear Salad

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 (8 ounce) boneless beef top loin (strip) steaks, cut 1 inch thick
• 2 Bartlett or red Anjou pears, halved and cored
• 1 medium red onion, cut into 12 wedges
• 8 cups mixed salad greens or arugula
• 1/4 cup chopped walnuts, chopped pecans or sliced almonds
• 1/4 cup crumbled goat cheese, blue cheese or Manchego cheese
• Salt
• Marinade
• 1 cup reduced-fat or regular balsamic vinaigrette
• 1/4 cup maple syrup
• 2 teaspoons coarse grind black pepper
• 2 teaspoons dried thyme leaves

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. In a bowl, whisk the balsamic vinaigrette, maple syrup, black pepper and thyme leaves into a marinade. Set aside a small portion of the marinade in a separate bowl for the salad dressing.

2. Sprinkle the steaks lightly with salt and place them in a shallow dish. Pour the remaining marinade over them, cover, and refrigerate for 30 minutes to 2 hours.

3. Heat a grill to medium-high heat, about 425°F (218°C). Remove the steaks from the fridge and let them sit 10 minutes while the grill heats.

4. Grill the pear halves and red onion wedges, cut side down first, for 3 to 4 minutes per side until charred and tender. Transfer to a cutting board and let cool slightly.

5. Grill the steaks for 4 to 6 minutes per side, turning once, until an instant-read thermometer inserted in the thickest part reads at least 145°F (63°C). Discard the used marinade and do not reuse it.

6. Transfer the steaks to a clean plate and rest them for 3 minutes, loosely tented with foil.

7. Toss the mixed salad greens with the reserved dressing and divide among 4 plates. Slice the grilled pears and onion wedges and arrange them over the greens.

8. Scatter the walnuts, pecans or almonds and the crumbled cheese over the salads. Slice the steaks against the grain, arrange on top, and season with a pinch of salt if desired.