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Arugula Skirt Steak Salad With Caramelized Goodness

Who knew a salad could taste so good. Even men approve of this one!

Prep
Cook
Serves 4people
Ingredients
1
lb skirt steak, excess fat trimmed
1
tbs olive oil
salt and pepper, for seasoning (about 1 tsp per side of steak)
2
tbs unsalted butter
1/4
cup brown sugar
2
large pears, cored and cut into medium sized chunks
1
tbs granulated sugar
3/4
cup chopped pecans
4
oz crumbled gorgonzola cheese
4
cup baby argula, washed and patted dry
for the mustard viinaigrette
1
tbs dijon mustard
3
tbs red wine vinegar
1/2
tsp sugar
1/3
cup olive oil
salt and pepper to taste
Directions
1.
Heat a large skillet over a medium high flame, add olive oil to skillet. When oil begins to simmer, 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).
2.
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.
3.
Heat butter in a large skillet over medium flame. Once melted add brown sugar and stir until sugar is dissolved.
4.
Add pear chunks, stir, and then cook - stirring occasionally - for about 5 minutes, or just until pears have released their juices and really softened up.
5.
With slotted spoon (leave behind as much sauce as possible) transfer pears to a clean plate.
6.
Add pecans to the same skillet the pears were cooked in, and toss them in the caramel, cooking over medium heat for just 1-2 minutes.
7.
Remove pan from heat and working quickly transfer pecans to a plate covered in wax or parchment paper.
8.
Slice meat intro strips.
9.
Scatter arugula onto a large serving dish or platter. Arranage steak strips across top, then add pears, pecans, and Gorgonzola evenly around the platter. Lightly dress with vinaigrette, and serve at once.

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