Open-Faced Steak, Pear, and Gorgonzola Sandwiches


Open-Faced Steak, Pear, and Gorgonzola Sandwiches


Quantity Ingredients
Coking spray
1 lb flank steak, trimmed
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 cup thinly sliced red onion, separated into rings (about 1/2
2 small Bartlett pears
3 tbsp bottled lemon juice, divided
2 tbsp white wine vinegar
1 tbsp water
1 tsp olive oil
1 tsp bottled minced garlic
6 cups prewashed gourmet salad greens
1/4 cup (1 ounce) crumbled Gorgonzola cheese
6 (2.8-ounce) Mediterranean-style white flatbread


Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray.

Sprinkle both sides of steak with salt and pepper. Add steak to pan; cook 6 minutes. Turn steak; add onion to pan. Lightly coat onion with cooking spray.

Cook steak an additional 6 minutes or until desired degree of doneness, stirring onion frequently. Transfer steak to a cutting board. Cook onion for an additional 2 minutes or until tender and lightly browned. Remove pan from heat.

Core pears; cut into thin slices. Place pears in a large bowl. Drizzle pears with 2 tablespoons lemon juice; toss well to coat. Combine remaining 1 tablespoon lemon juice, vinegar, water, olive oil, and garlic in a small bowl; stir well with a whisk. Add salad greens and cheese to pear mixture. Drizzle with oil mixture; toss to coat.

Cut steak diagonally into thin slices. Top each flatbread with about 7 slices (about 2 ounces) steak and about 1 1/3 cups salad mixture.

Yield:  6 servings (serving size: 1 sandwich)

CALORIES 397 (21% from fat); FAT 9.4g (sat 3.3g,mono 3.7g,poly 1g); IRON 4.6mg; CHOLESTEROL 31mg; CALCIUM 145mg; CARBOHYDRATE 54.2g; SODIUM 435mg; PROTEIN 26.7g; FIBER 11.4g