Portioned in small plate sizes perfect for entertaining, this savory combo is a crowd-pleaser. The flank steak is rubbed with fresh herbs and garlic for maximum flavor and the colorful Pear-Fig Salad adds a blend of crisp and crunchy textures with its tasty fresh pears, greens, and chopped nuts. Blue cheese and White Wine-Fig Dressing round out the salad's flavor appeal.
White Wine-Fig Dressing
1 cup sliced, stemmed Blue Ribbon, Orchard Choice, or Sun Maid Mission or Calimyrna figs ½ cup white wine
2 tablespoons fresh lemon juice
2 tablespoons finely chopped shallot
1 tablespoon honey
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup olive oil
Herb-Rubbed Flank Steak
2 tablespoons each: finely chopped fresh thyme and fresh rosemary (2 teaspoons each if dried)
2 tablespoons olive oil
1 ½ teaspoons minced or pressed garlic
1 teaspoon salt
¾ teaspoon freshly ground black pepper
1 ½ pounds flank steak, trimmed
3 cups mixed baby salad greens
1 ½ cups Rogue Red™ Pear chunks or slices
¼ cup crumbled blue cheese
¼ cup chopped roasted almonds, pecans, or walnuts (optional)
Combine figs and wine in small saucepan. Bring to a boil over medium heat, reduce heat and simmer 2 minutes. Remove from heat and stir in lemon juice, shallot, honey, salt, and pepper. Stir in olive oil. Set aside.
Mix thyme, rosemary, olive oil, garlic, salt, and pepper. Stir in olive oil. Spread on both sides of steak. Cook steak over hot grill or in broiler 5 to 8 minutes per side, until done as desired. Let beef rest 5 minutes before slicing.
While beef rests, combine greens, pears, blue cheese and nuts in salad bowl. Toss with dressing. Cut steak across the grain into thin slices. Serve two or three slices beef on a small plate with salad on the side.
Makes 8 to 10 "small plate" servings
Nutrients per serving: Calories 336 (46% calories from fat); Protein 19g; Carbohydrate 24g; Dietary Fiber 4g; Total Fat 17g (Saturated Fat 4g, Trans fat 0g); Cholesterol 37mg; Sodium 530mg