Weird combo, right? The original recipe I saw called for steak and pear but I had a yellow bell pepper that needed to be used so I added it in. I liked both the pear and pepper, but the hubby preferred the pepper.
1 NY steak
1 yellow bell pepper – chopped into bite sized pieces
2 cups spinach leaves
1 Bosc pear – chopped into bite sized pieces
2 tbs olive oil
1 shallot – finely chopped
1 tbs sherry vinegar
blue cheese crumbles – to top
pepper – to taste
In a skillet, cook the steak for 4 minutes on each side, or until desired doneness – this made for a medium steak. Let stand for five minutes before slicing into thin strips.
As your steak rests, in the same skillet, saute the pears and bell pepper together for about 2 to 3 minutes, or until the pear is decently soft.
In a bowl, whisk together sherry vinegar, olive oil and pepper. Add the shallots and some pepper, if you like.
Plating is simple – top the spinach leaves with the olive oil and sherry mixture. Lay the steak over the top for a nice presentation then sprinkle with pears and bell pepper. Add some blue cheese crumbles and done!