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

  • 1 (5 oz) pkg
    baby arugula
  • 1 (4 oz) log
    goat cheese
  • 2
    pears
  • 1 medium
    red onion
  • 1 ½ lb
    ribeye steak
  •  
    balsamic vinegar
  •  
    black pepper
  •  
    Dijon mustard
  •  
    pure maple syrup
  •  
    salt
  •  
    virgin coconut oil
  • 1
    In a large bowl, whisk together vinegar, maple syrup, Dijon, salt, and pepper. Transfer ½ to a small bowl.
    6 tbsp balsamic vinegar
    3 tbsp pure maple syrup
    1 tsp Dijon mustard
    ½ tsp salt
    ¼ tsp black pepper
  • 2
    Place steak in large bowl and turn to coat.
    1 ½ lb ribeye steak
  • 3
    Heat a grill pan, outdoor grill, or skillet over medium-high heat.
  • 4
    Wash, core, and cut pears into thin wedges. Peel and thinly slice onion into half rings.
    2 pears
    1 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 2 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 pears and onion and toss.
    1 (5 oz) pkg baby arugula
  • 8
    Crumble goat cheese.
    1 (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!