The salad portion of this meal is inspired by this recipe: Arugula Pear Blue Cheese Salad. All I changed was the greens, the cheese, the fruit and the dressing. Ha. And of course, added steak. In this case, grass-fed rib-eyes, but you could certainly get away with a leaner cut of meat on this salad.
First, the steak. My go-to seasoning is a light splash of gluten-free soy sauce (I like Tamari) rubbed onto each side of the steaks, and then a little Lawry’s Seasoned Salt. Great all-purpose seasoning. Grill to your desired doneness and cut into strips.
Next, the salad. Because I made quite a few changes, I’ll just provide the adapted recipe below. The sweetness of the pear preserves combined with spicy dijon and tangy white balsamic vinegar come together into a great combination. Champagne vinegar as the original recipe calls for would be great, but white balsamic works, too. I substituted goat cheese for the blue cheese, but again, blue cheese would be wonderful with the steak. I was looking for an alternative to cow’s milk. There are some non-cow’s milk blue cheeses, but I didn’t have one of them on hand.
Plate mixed greens. Drizzle with dressing. Arrange steak, goat cheese, grapes, walnuts on greens. Drizzle with more dressing to taste, add freshly ground pepper to taste. I love having this dressing on hand for salads all week.