Ingredients
| 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 |
Directions
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
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
Source: www.cookinglight.com