If you love Steak Salad, you have to try this Arugula Skirt Steak Salad with Caramelized Pears, Pecans, and Gorgonzola Cheese! It’s fresh, flavorful, and sure to become a family favorite in your home!
Skirt Steak Salad
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!
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!
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.
And maaaaaaan, they can really make a girl (or guy) into salad advocates!
Salad success… it’s SWEET!
More Steak Recipes:
More Salad Recipes:
Arugula Skirt Steak Salad with Caramelized Pears, Pecans, and Gorgonzola
Ingredients
For the 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 the Arugula Skirt Steak Salad with Caramelized Pears, Pecans, and Gorgonzola:
- Heat a large skillet over a  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 the Mustard Vinaigrette:
- Whisk all of the ingredients together. Season well with salt and pepper and adjust ingredients to taste.
Rosa says
Whats the calorie count on this?
J says
I added homemade onion rings to give it a little crisp and that was the cherry on top, awesome salad!
Glenna says
I made your salad for a luncheon I hosted about a month ago. I’m making it again next week because they keep remembering how great it was.
Michelle Bigras says
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.
bakerbynature says
Yay! It’s one of my favorite salads, too. Thanks for letting me know you enjoyed it, Michelle.
Nathalie says
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?
bakerbynature says
Hi Nathalie. Yes, both sugars go in with the butter 🙂 Enjoy!
Robin Luedke says
What Is The Caloric Intake Of One Serving & What Is A Serving Size?
bakerbynature says
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.
Molly says
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!!
bakerbynature says
Hi Molly! So happy to hear it! I may have to try it with spinach next time, too 😉