Name: Maple Balsamic Steak with Pear, Arugula & Goat Cheese Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby arugula; 1 ½ (113 g) logs goat cheese; 3 pears; 1 ½ medium red onions; 1.02 kg ribeye steak; balsamic vinegar; black pepper; Dijon mustard; pure maple syrup; salt; virgin coconut oil

Maple Balsamic Steak with Pear, Arugula & Goat Cheese SaladMaple Balsamic Steak with Pear, Arugula & Goat Cheese Salad — a 35-minute dinner recipe with 11 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby arugula

1 ½ (113 g) logs goat cheese

3 pears

1 ½ medium red onions

1.02 kg ribeye steak

balsamic vinegar

black pepper

Dijon mustard

pure maple syrup

salt

virgin coconut oil

Instructions

In a large bowl, whisk together vinegar, maple syrup, Dijon, salt, and pepper. Transfer ½ to a small bowl.

Place steak in large bowl and turn to coat.

Heat a grill pan, outdoor grill, or skillet over medium-high heat.

Wash, core, and cut pears into thin wedges. Peel and thinly slice onion into half rings.

Coat grill or bottom of skillet with oil. Add pear and onion slices; cook until lightly browned and tender, 2-3 minutes per side. Transfer to a large bowl.

Add steak to grill/skillet and cook until desired doneness, 2-5 minutes per side. Transfer to a plate and loosely cover with foil.

Wash and dry arugula. Add to bowl with pears and onion and toss.

Crumble goat cheese.

To serve, place steak and salad on a plate, sprinkle with goat cheese, and drizzle with remaining sauce. Enjoy!

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