Open-Faced Steak, Pear, and Gorgonzola Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Sharp Gorgonzola cheese, sweet pears, and savory seared flank steak make a scrumptious combination. For added convenience in making this open-faced sandwich, purchase presliced onions and prewashed bagged salad greens. Ingredients:
cooking spray |
1 pound flank steak, trimmed |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 cup thinly sliced red onion, separated into rings (about 1/2 onion) |
2 small bartlett pears |
3 tablespoons bottled lemon juice, divided |
2 tablespoons white wine vinegar |
1 tablespoon water |
1 teaspoon olive oil |
1 teaspoon bottled minced garlic |
6 cups prewashed gourmet salad greens |
1/4 cup (1 ounce) crumbled gorgonzola cheese |
6 (2.8-ounce) mediterranean-style white flatbread (such as toufayan) |
Directions:
1. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steak with salt and pepper. Add steak to pan; cook 6 minutes. Turn steak; add onion to pan. Lightly coat onion with cooking spray. Cook steak an additional 6 minutes or until desired degree of doneness, stirring onion frequently. Transfer steak to a cutting board. Cook onion for an additional 2 minutes or until tender and lightly browned. Remove pan from heat.
2. Core pears; cut into thin slices. Place pears in a large bowl. Drizzle pears with 2 tablespoons lemon juice; toss well to coat. Combine remaining 1 tablespoon lemon juice, vinegar, water, olive oil, and garlic in a small bowl; stir well with a whisk. Add salad greens and cheese to pear mixture. Drizzle with oil mixture; toss to coat.
3. Cut steak diagonally into thin slices. Top each flatbread with about 7 slices (about 2 ounces) steak and about 1 1/3 cups salad mixture.
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