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Flank Steak Strips with Pear-Fig Salad
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Makes 8 to 10 small plate servings
|White Wine-Fig Dressing:|
|1 cup Blue Ribbon, Orchard Choice or Sun Maid Mission or Calimyrna figs, sliced, stemmed|
|1/2 cup white wine|
|2 tablespoons fresh lemon juice|
|2 tablespoons shallot, finely chopped|
|1 tablespoon honey|
|1/2 teaspoon salt|
|1/4 teaspoon black pepper, freshly ground|
|1/4 cup olive oil|
|Herb-Rubbed Flank Steak:|
|2 tablespoons fresh thyme, finely chopped, dry|
|2 tablespoons fresh rosemary, finely chopped, dry|
|2 tablespoons olive oil|
|1 1/2 teaspoons garlic, minced or pressed|
|1 teaspoon salt|
|3/4 teaspoon black pepper, freshly ground|
|1 1/2 pounds flank steak, trimmed|
|3 cups baby salad greens, mixed|
|1 1/2 cups Northwest Red Anjou or Seckel pear, chunks or slices|
|1/4 cup blue cheese, crumbled|
|1/4 cup roasted almonds, pecans or walnuts (optional), chopped|
- For dressing, combine figs and wine in small saucepan. Bring to a boil over medium heat, reduce heat and simmer 2 minutes. Remove from heat and stir in lemon juice, shallot, honey, salt and pepper. Stir in olive oil. Set aside.
- For steak, mix thyme, rosemary, olive oil, garlic, salt and pepper. Stir in olive oil. Spread on both sides of steak. Cook steak over hot grill or in broiler 5 to 8 minutes per side, until done as desired.
- Let beef rest 5 minutes before slicing. While beef rests, combine greens, pears, blue cheese and nuts in salad bowl. Toss with dressing. Cut steak across the grain into thin slices.
- Serve two or three slices beef on a small plate; with salad on the side.
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