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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


  1. 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.
  2. 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. 
  3. 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.
  4. Serve two or three slices beef on a small plate; with salad on the side.
Course: Dinner
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