Maple Balsamic Steak with Pear, Arugula & Goat Cheese Salad.

  • ½ (5 oz) pkg
    baby arugula
  • ½ (4 oz) log
    goat cheese
  • 1
    pear
  • ½ medium
    red onion
  • ¾ lb
    ribeye steak
  •  
    balsamic vinegar
  •  
    black pepper
  •  
    Dijon mustard
  •  
    pure maple syrup
  •  
    salt
  •  
    virgin coconut oil
  • 1
    In a medium bowl, whisk together vinegar, maple syrup, Dijon, salt, and pepper. Transfer ½ to a small bowl.
    3 tbsp balsamic vinegar
    1 ½ tbsp pure maple syrup
    ½ tsp Dijon mustard
    ¼ tsp salt
    ⅛ tsp black pepper
  • 2
    Place steak in medium bowl and turn to coat.
    ¾ lb ribeye steak
  • 3
    Heat a grill pan, outdoor grill, or skillet over medium-high heat.
  • 4
    Wash, core, and cut pear into thin wedges. Peel and thinly slice onion into half rings.
    1 pear
    ½ medium red onion
  • 5
    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.
    about 1 tbsp virgin coconut oil
  • 6
    Add steak to grill/skillet and cook until desired doneness, 2-5 minutes per side. Transfer to a plate and loosely cover with foil.
  • 7
    Wash and dry arugula. Add to bowl with pear and onion and toss.
    ½ (5 oz) pkg baby arugula
  • 8
    Crumble goat cheese.
    ½ (4 oz) log goat cheese
  • 9
    To serve, place steak and salad on a plate, sprinkle with goat cheese, and drizzle with remaining sauce. Enjoy!