10 to 15 minutes
1 pound boneless beef New York strip steaks, cut 3/4-inch thick
* garlic powder
2 red pears (firm but ripe)
* non-stick cooking spray
1 (10 ounce) bag Fresh Express Hearts of Romaine
1 (6 ounce) bag Fresh Express Royal Blend
4 ounces crumbled blue cheese
1/3 cup walnut pieces
1/3 cup balsamic vinaigrette dressing
Season steaks on both sides with salt, pepper and garlic powder. Set aside.Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill on High 10 minutes with lid closed. Meanwhile, slice whole pears lengthwise into 1/4-inch thick slices.
Spray both sides with non-stick spray; season with black pepper. Grill steaks and pear slices 4 inches above Medium heat (375 degree grill surface temperature) 5 to 7 minutes per side.
Remove when pears are browned but still crisp and when steaks reach an internal temperature of 140 to 150 degrees for Medium-Rare to Medium doneness. Toss greens and cheese with dressing.
Place on a platter or on individual plates. Cut pear slices lengthwise into strips; discard center seed area.
Trim and discard fat from steaks; cut steaks into thin slices. Lay steak and pear slices over salad; sprinkle evenly with walnuts. Serve immediately.
No Nutritional Information Available
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