Arugula Skirt Steak Salad with Caramelized Pears, Pecans, and Gorgonzola

/// January 15th, 2014

Arugula Skirt Steak Salad with Caramelized Pears, Pecans, and Gorgonzola

I’m currently trying to get us in the groove of eating more… salad. It’s actually a pretty big challenge, since we both need REAL meals for dinner, and love pasta/ bread/ and all things fatty/naughty/and carb loaded…

but I’m trying my best to stick to it!

Arugula Skirt Steak Salad with Caramelized Pears, Pecans, and Gorgonzola

When I saw we had some skirt steak hiding in the back of our freezer, I felt inspired to try a steak salad featuring some bold and wintery flavors. You know, to… shake it up a little!

Arugula Skirt Steak Salad with Caramelized Pears, Pecans, and Gorgonzola

Spicy arugula is the base of this bodacious salad situation, and caramelized pears, candied pecans, and BIG chunks of stinky gorgonzola are the colorful (and equally important) back up players.

Arugula Skirt Steak Salad with Caramelized Pears, Pecans, and Gorgonzola

And maaaaaaan, they can really make a girl (or guy) into salad advocates!

Arugula Skirt Steak Salad with Caramelized Pears, Pecans, and Gorgonzola

Arugula Skirt Steak Salad with Caramelized Pears, Pecans, and Gorgonzola

Salad success… it’s SWEET!

Arugula Skirt Steak Salad with Caramelized Pears, Pecans, and Gorgonzola

Here’s the recipe šŸ˜‰ AndĀ Happy humpday, y’all! xo

Arugula Skirt Steak Salad with Caramelized Pears, Pecans, and Gorgonzola

Arugula Skirt Steak Salad with Caramelized Pears, Pecans, and Gorgonzola – Baker by Nature

Serves 2 as a main course; 4 as starters or a part to a meal

Ingredients

For theĀ Arugula Skirt Steak Salad with Caramelized Pears, Pecans, and Gorgonzola:

1 lb. skirt steak, excess fat trimmed

1 tablespoon olive oil

Salt and pepper, for seasoning (about 1 teaspoon per side of steak)

2 tablespoons unsalted butter

1/4 cup light brown sugar

2 large pears, cored and cut into medium-sized chunks

1 tablespoon granulated sugar

3/4 cup chopped pecans

4 ounces crumbled gorgonzola cheese

4 cups baby arugula, washed and patted dry

For the Mustard Vinaigrette:

1 tablespoon dijon mustard

3 tablespoons red wine vinegar

1/2 teaspoon sugar

1/3 cup olive oil

Salt and pepper to taste

Instructions

For theĀ Arugula Skirt Steak Salad with Caramelized Pears, Pecans, and Gorgonzola:

Heat a large skillet over a Ā medium-high flame; add olive oil to skillet. When oil begins to simmer (you can test this by carefully placing a drop of water in the pan; if it sizzles ferociously, it’s ready), place steak in skillet and let it cook for 5 minutes. Turn it and cook for another 4 minutes (5-6 if you want more medium than medium-rare). Transfer meat to a large cutting board and let rest for 10 minutes before slicing. Prepare the rest of your ingredients while it’s resting.

Heat butter in a large skillet over medium flame. Once melted add brown sugar and stir until sugar is dissolved. Add pear chunks, stir, and then cook – stirring occasionally – for about 5 minutes, or just until the pears have released their juices and really softened up. With a slotted spoon (leaving behind as much sauce as possible) transfer pears to a clean plate.

Add pecans to the same skillet the pears were cooked in (keeping the pear juices and caramel in the pan!), and toss them in the caramel, cooking over medium heat for just 1-2 minutes. Remove pan from heat and working quickly transfer pecans to a plate covered in wax or parchment paper.

Once steak has rested for 10 minutes, slice meat against the grain into 1” strips.

Scatter arugula onto a large serving dish or platter. Arrange steak strips across the top, then add pears, pecans, and gorgonzola evenly around the platter. Lightly dress with vinaigrette, and serve at once.

For theĀ Mustard Vinaigrette:

Whisk all of the ingredients together. Season well with salt and pepper and adjust ingredients to taste.



32 thoughts on “Arugula Skirt Steak Salad with Caramelized Pears, Pecans, and Gorgonzola

  1. Kathryn

    I have a similar battle – I’ve got so used to basing our meals around carbs that sometimes salad seems so insubstantial. This, on the other hand, would totally hit the spot.

    Reply
  2. Amanda @ Once Upon a Recipe

    If all salads looked this good, I would have no problem eating one for lunch or dinner on the daily. Holy yum – those caramelized pears!! And the gorgonzola! Plus something about steak on salad just makes it sound filling and wonderful.

    Reply
  3. Taylor @ FoodFaithFitness

    This is so my kind of salad! I love having salads for dinner and my hubby is coming around to it. VERRRRYYY slowly, but he is making progress. I have a feeling that if I put a salad that has steak and gorgonzola in front of his face he will not complain one bit!
    Also, I am dying over these caramelized pears!

    Reply
  4. Joanne

    I could see this convincing the.boy to jump on the salad-as-a-meal bandwagon! I’m super excited about your mixins. I feel like caramelized pears and pecans could get me excited about anything, though.

    Reply
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  10. Molly

    Made this tonight and it was SOOO good! I had spinach on hand so we used that and flat iron instead of skirt steak. Will definitely be repeating this one! Thank you for sharing the recipe!!

    Reply
    1. bakerbynature Post author

      Hi Robin. The salad should feed 2-4 people, depending on hunger. I’m not sure what the caloric intake is, but I’m sure you could enter the ingredients into a calorie counter online and find out.

      Reply
  11. Nathalie

    Hi!

    I’m going to make this tonight and was wondering, the ingredientes mention 1/4 cup light brown sugar and then 1 tablespoon of granulated sugar… Was this repeated? Or I should put both in with the butter?

    Reply
  12. Michelle Bigras

    I made this salad and it was absolutely delicious! This combination of ingredients created an explosion of flavours in my mouth. I am definitely going to make this again! Thank you for sharing this wonderful recipe.

    Reply

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