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Flat Iron Steak, Cranberry and Pear Salad with Honey Mustard (08.26.14)

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Posted at 11:25 AM, Aug 26, 2014
and last updated 2014-08-26 17:20:10-04
  • Flat Iron Steaks, cut 3/4 inch thick (4 ounces each)
  • 1/2 teaspoon coarse grind black pepper
  • 1 package (5 ounces) mixed baby salad greens
  • 1 medium red or green pear, cored, cut into 16 wedges
  • 1/4 cup dried cranberries
  • Salt
  • 1/4 cup coarsely chopped pecans or walnuts, toasted
  • 1/4 cup crumbled goat cheese (optional)

Honey Mustard Dressing:

  • 1/2 cup prepared honey mustard
  • 2 to 3 tablespoons water
  • 1-1/2 teaspoons olive oil
  • 1 teaspoon white wine vinegar
  • 1/4 teaspoon coarse grind black pepper
  • 1/8 teaspoon salt

Season beef steaks with 1/2 teaspoon pepper. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 10 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

Meanwhile whisk Honey Mustard Dressing ingredients in small bowl until well blended. Set aside. Divide greens evenly among 4 plates. Top evenly with pear wedges and dried cranberries.

Carve steaks into thin slices; season with salt as desired. Divide steak slices evenly over salads. Top each salad evenly with dressing, pecans and goat cheese, if desired.