Arugula Skirt Steak Salad with Caramelized Pears, Pecans, and Gorgonzola
, Serves 2
Seared skirt steak over peppery arugula with caramelized pears, candied pecans, gorgonzola and a sharp mustard vinaigrette.
| 450 g skirt steak, excess fat trimmed | Sear steak 5 min, flip, 4 min | Rest 10 min, slice into 1" strips | Assemble, dress lightly, serve | |
| 1 tablespoon olive oil (for the steak) | ||||
| Salt and pepper, about 1 teaspoon per side of steak | ||||
| 30 g unsalted butter | Melt butter, dissolve sugars | Cook pears 5 min, remove | Toss pecans in caramel 1-2 min | |
| 50 g light brown sugar | ||||
| 12 g granulated sugar | ||||
| 2 large pears, cored and cut into medium chunks | ||||
| 85 g chopped pecans | ||||
| 1 tablespoon dijon mustard | Whisk vinaigrette, season | |||
| 45 ml red wine vinegar | ||||
| 1/2 teaspoon sugar | ||||
| 80 ml olive oil (for the vinaigrette) | ||||
| Salt and pepper, to taste (for the vinaigrette) | ||||
| 80 g baby arugula, washed and patted dry | ||||
| 115 g crumbled gorgonzola cheese |
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