Autumn Pear Salad with Grilled Sirloin & Blue Cheese Crumbles
Nutrition Information
  • Serves: 4
  • Serving Size: 1 salad
  • Calories: 300
  • Fat: 13 g
  • Carbohydrates: 9 g
  • Sodium: 250 mg
  • Fiber: 1 g
  • Protein: 32 g
  • Cholesterol: 80 mg
Type: Entree
Prep Time: 
Cook Time: 
Total Time: 
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Ingredients
  • ¼ cup + 2 tablespoons olive oil, divided
  • 2 tablespoons soy sauce
  • 2 green onions, chopped
  • 1 clove garlic, minced
  • 1 lime, juice of
  • 2 tablespoons dark brown sugar
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon ground cumin
  • 1 pound top sirloin steak (about 1 inch thick)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon Worcestershire sauce
  • ½ teaspoon honey
  • 3 ounces baby arugula
  • 1 ripe pear, cored & sliced thinly
  • ¼ cup blue cheese crumbles
  • ¼ cup chopped pecans (optional)
  • Freshly ground black pepper, to taste
Instructions
  1. Combine ¼ cup olive oil, soy sauce, green onions, garlic, lime juice, brown sugar red pepper flakes, & cumin in a large Ziploc bag. Add sirloin, seal bag, & allow to marinade in refrigerator for 2 hours.
  2. Preheat grill to medium-high heat. Once hot, remove steak from marinade & cook on grill for 4 minutes. Flipping only once, cook steak an additional 3 minutes for medium-rare (or longer to reach desired doneness). Transfer steak to cutting board & allow to rest for 5 minutes before slicing into thin strips.
  3. Meanwhile, in a small bowl, whisk together remaining 2 tablespoons olive oil, Dijon mustard, red wine vinegar, Worcestershire sauce, & honey. Set aside.
  4. Artistically arrange arugula, sliced pear, blue cheese crumbles & pecans onto 4 dinner plates. Divide sliced steak evenly between the 4 salads. Sprinkle salads with freshly cracked black pepper & lightly drizzle with Dijon dressing. Serve immediately.
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