Steak and Pear Salad

I’m a big fan of filet mignon steak (only the best, right?) and fresh fruit like pears and apples have always been a summer staple for us.

This recipe has tons of flexibility in it for any budget, although we tend to go high-end for the best flavor. And a treat.

You can substitute different types of steak as your preference, such as New York strip, top sirloin, rib-eye, or any reasonably tender cut.

And you can also use cheeses similar to the blue cheese, such as Gorgonzola, Stilton, Cambozola, or Roquefort.

Apples work as well as pears if you prefer them, and your choice of lettuce will work. We usually go with Spring Greens or a Spring Greens/Spinach mix, but spinach or romaine will work, too.

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Steak and Pear Salad Recipe
Steak and Pear Salad
Votes: 1
Rating: 4
You:
Rate this recipe!
Print Recipe
This steak and pear salad is a great treat during the summer, and if you can get pears or apples during the off-season, it’s great then, too. We make it as a main dish, and it’s quite filling. If you have other favorite salad fixings, the recipe is flexible enough to accommodate just about any normal salad ingredients.
Servings Prep Time
4people 20minutes
Cook Time Passive Time
8minutes 1hour
Servings Prep Time
4people 20minutes
Cook Time Passive Time
8minutes 1hour
Steak and Pear Salad Recipe
Steak and Pear Salad
Votes: 1
Rating: 4
You:
Rate this recipe!
Print Recipe
This steak and pear salad is a great treat during the summer, and if you can get pears or apples during the off-season, it’s great then, too. We make it as a main dish, and it’s quite filling. If you have other favorite salad fixings, the recipe is flexible enough to accommodate just about any normal salad ingredients.
Servings Prep Time
4people 20minutes
Cook Time Passive Time
8minutes 1hour
Servings Prep Time
4people 20minutes
Cook Time Passive Time
8minutes 1hour
Ingredients
Servings: people
Units:
Instructions
Preparing the Steak
  1. Set out the steak until it warms to room temperature. Season the steak on both sides with salt and pepper to taste prior to cooking.
  2. Cook the steak to the cook’s preferred temperature. We prefer using medium rare to medium in order to maximize tenderness. Preparation past medium tends to dry out the steak and make it tougher.
  3. Set aside in the refrigerator to cool for a minimum of 1 hour or until the steak cools at least to room temperature. It is best served at a similar temperature to the other ingredients.
Salad Preparation
  1. Dice the pear and onion to a small to medium dice, which is essentially bite-sized pieces).
  2. Chop walnuts to a medium consistency, approximately 1/2 size the original walnuts.
  3. After cooling, dice the steak to a small to medium dice, which is essentially small bite-sized pieces.
  4. Add chosen salad greens to a large mixing bowl. If the lettuce pieces are large, you can tear them into smaller pieces. Do not cut the lettuce with a knife.
  5. Add the steak, pear, onion, walnuts, and blue cheese crumbles to the bowl and toss to combine.
  6. Add salad dressing of choice and in preferred amount to the salad and toss to coat the salad.
  7. Grind black pepper to taste and toss.
Recipe Notes

You can substitute other types of steak as you prefer, such as New York strip, Top Sirloin, Rib-Eye, etc.

You can also substitute your choice of lettuce (we use Spring Mix, spinach, or romaine), fruit, and cheese.

We use Safeway brand Garlic Parmesan vinaigrette for the dressing, but most any similar non-creamy dressing will work for you.

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