Recipe provide by Kansas Beef Council
Makes 4 servings
Total Recipe Time: 45 to 55 minutes
Marinade Time: 15 minutes to 2 hours
2 boneless beef top loin (strip) steaks, 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
Salt, to taste
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.
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. 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 (times remain the same for gas) 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. Carve steaks into slices. Season beef, onions and pears with salt, as desired. Divide greens evenly among 4 plates. Top evenly with beef, pears, onions, cheese and nuts. Drizzle with reserved 1/2 cup marinade.