HANGAR STEAK SALAD - GRILLED PEARS, GORGONZOLA, BALSAMIC-YOGURT DRESSING

EVERYDAY, IN FIREHOUSES ALL OVER, MASSIVE AMOUNTS OF SANDWICHES ARE CONSUMED FOR LUNCH. BUT WHAT ABOUT WHEN YOU WANT SOMETHING ON THE LIGHTER SIDE THAT STILL APPEALS TO THE CREW? ENTER….THE STEAK SALAD. LET’S BE REAL, ANYTIME THE WORD STEAK IS ON THE MENU, IT IS MUCH EASIER TO PURSUADE EVERYONE TO EAT WHATEVER THE HELL IT IS YOU PLAN ON MAKING. AND WHEN IT COMES TO WHICH CUT TO USE FOR A STEAK SALAD, I ALWAYS GO WITH QUICK COOKING, FLAVORFUL ONES LIKE SKIRT, FLANK, AND IN THIS CASE, HANGAR. AND TO BE HONEST, THIS SALAD EVEN MAKES A GREAT SANDWICH!

YOU MAY BE WONDERING WHY ON EARTH I DECIDED TO GRILL PEARS… LET ME EXPLAIN. FIRST OFF THEY ARE IN SEASON, AND ANYTIME AN INGREDIENT IS IN SEASON IT WILL TASTE BETTER AND MORE OFTEN THAN NOT BE CHEAPER. BUT THE REASON I GRILLED THEM IS BECAUSE I WANTED TO ADD ANOTHER LAYER OF FLAVOR, CARAMELIZING THE NATURAL SUGARS IN THE PEAR. THE SWEETNESS OF THE PEAR IS BALANCED OUT BY THE SALTY-NESS OF THE GORGONZOLA AND ACIDITY OF THE DRESSING. THE SLIGHTLY BITTER BITE OF THE ARUGULA ROUND OUT THE WHOLE DISH….BASICALLY IT HITS ALL THE FEELS.

 Using yogurt in the dressing adds a creaminess to it , while adding extra protein!

Using yogurt in the dressing adds a creaminess to it , while adding extra protein!

Hangar Steak Salad - Grilled Pears, Gorgonzola, Balsamic Yogurt Dressing

Serves 4

Ingredients:

1 lb. Hangar Steak

1 Pear, sliced into ¼” thin wedges

Small Container Crumbled Gorgonzola

Honey

Sea Salt

Large Package of Arugula


Dressing:

½ Cup Plain Greek Yogurt, at least 5% fat

¼ Cup Balsamic Vinegar

2 Tbs. Honey

¼ Cup Extra Virgin Olive Oil

Salt, to taste


Procedure:

  • For the Dressing: In a bowl whisk together the vinegar, honey, yogurt and salt.  Slowly drizzle in the olive oil while whisking. Taste and adjust seasoning, set aside in refrigerator.

  • Preheat grill on high

  • Place steak on a wire rack, pat dry with paper towel and season with plenty of salt.  Rest for at least 20 minutes at room temperature

  • Toss sliced pear in a bowl with drizzle of honey and EVOO and a pinch of salt

  • Grill the pears on one side just until lightly charred.  Set aside to cool (A rack on the grill will prevent pears from slipping through grates)

  • Grill steak to desired doneness, flipping frequently.  Let rest for 10 minutes before slicing against the grain.

  • Assemble salad and drizzle with Balsamic-Yogurt Dressing

Posted on November 17, 2018 and filed under LUNCH.