Beef, Pear & Fig Salad

haven nutt, certified trainer & fitness expert


2 Strip steaks
1/2 teaspoon freshly ground black pepper 
1 package (5 ounces) mixed baby salad greens 
1 medium red or green ripe pear, cored, cut into 16 wedges 
1/4 cup dried figs 
1/4 cup coarsely chopped pecans, toasted 
1/4 cup crumbled goat cheese (optional)

Honey Mustard Dressing: 

1/2 cup prepared honey mustard 
2 to 3 tablespoons water 
1-1/2 teaspoons olive oil 
1 teaspoon white wine vinegar 
1/4 teaspoon freshly ground black pepper 
1/8 teaspoon salt


1. Season Steaks with 1/2 teaspoon pepper. Heat large cast iron skillet or nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 10 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. 

Cook's Tip: To grill, place steaks on grid over medium, ash-covered coals. Grill steaks, covered, 7 to 10 minutes (timings remain the same for gas grill) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Do not overcook. 

2. Meanwhile whisk Honey Mustard Dressing ingredients in small bowl until well blended. Set aside. Divide greens evenly among 4 plates. Top evenly with pear wedges and dried figs. 

3. Carve steaks into thin slices; season with salt, as desired. Divide steak slices evenly over salads. Top each salad evenly with dressing, pecans and goat cheese, if desired.

Cook's Tip: To toast pecans, spread in single layer on metal baking sheet. Bake in 350°F oven 3 to 5 minutes or until lightly browned, stirring occasionally. (Watch carefully to prevent burning.) Set aside to cool.

Recipe originally from