New York Strips with Pear and Blue Cheese Salad

In the cooler weather months, I love making caramelized onions with blue cheese to top my steaks.

Let’s face it though, summer meals lighter foods so try this recipe out for a simple, flavorful steak topped with a light pear salad.

Serves 2

Ingredients

3 tablespoons olive oil, divided

1 tablespoon Sherry wine vinegar

1 tablespoon minced shallot

1 1/2 teaspoons honey

2 New York Strips (each about 1 inch thick), trimmed (Butcher Block on 17th street has wonderful strips and you can the blue cheese there as well)

Coarsely cracked black pepper

2 cups finely sliced radicchio

1 cup (packed) mixed baby greens

1 small ripe pear, quartered, cored, thinly sliced

1/3 cup crumbled chilled blue cheese (about 1 1/2 ounces)-I prefer Maytag

Directions

1. Whisk 2 tablespoons olive oil, Sherry wine vinegar, minced shallot, and honey in large bowl. Season dressing to taste with salt and pepper.
2. Sprinkle steaks generously with cracked black pepper and salt. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 3 minutes per side for medium-rare. Transfer to plates. Add last 4 ingredients to dressing; toss. Mound salad alongside steaks and serve.