Maple-Balsamic Marinated Steak with Grilled Pear Salad
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Total Recipe Time: 45 to 55 minutes
Marinade Time: 15 minutes to 2 hours
Makes 4 servings
2 beef Strip Steaks Boneless, cut 1 inch thick (about 8 to 10 ounces each)
2 Bartlett or red Anjou pears, halved and cored
1 medium red onion, cut into 12 wedges
8 cups mixed salad greens or arugula
1/4 cup chopped walnuts, chopped pecans or sliced almonds
1/4 cup crumbled goat cheese, blue cheese or Manchego cheese
1 cup reduced-fat or regular balsamic vinaigrette
1/4 cup maple syrup
2 teaspoons coarse grind black pepper
2 teaspoons dried thyme leaves
|1.||Combine Marinade ingredients in small bowl. Reserve 1/2 cup marinade for dressing. Place beef steaks and 1/3 cup marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. Reserve remaining marinade for brushing.
|2.||Soak two 10-inch bamboo skewers in water 10 minutes; drain. Thread onion wedges onto skewers. Brush onions and cut sides of pears with half reserved marinade.
|3.||Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals; arrange onions and pears around steaks. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium doneness (160°F), turning occasionally. Grill onions 12 to 15 minutes (13 to 16 minutes for gas) and pears 8 to 10 minutes (gas grill times remain the same) or until tender, turning occasionally and brushing steak, onions and pears with remaining reserved marinade.
|4.||Remove onions from skewers. Chop onions and pears into bite-size pieces. Combine greens, pears, onions, cheese, nuts and reserved 1/2 cup marinade; toss gently to combine. Carve steaks into slices; season with salt, as desired. Serve with salad mixture.
Nutrition information per serving: 385 calories; 15 g fat (5 g saturated fat; 4 g monounsaturated fat); 74 mg cholesterol; 658 mg sodium; 40 g carbohydrate; 5.2 g fiber; 29 g protein; 10.8 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 3.1 mg iron; 29.9 mcg selenium; 5.3 mg zinc; 105.6 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.