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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 697 calories
  • 40 min
  • 4 servings

Ingredients

  • 1 (5 oz) pkg baby arugula
  • 1 (4 oz) log goat cheese
  • 2 pears
  • 1 medium red onion
  • 1 ½ lb ribeye steak
  • balsamic vinegar
  • black pepper
  • Dijon mustard
  • pure maple syrup
  • salt
  • virgin coconut oil

Instructions

  1. In a large bowl, whisk together vinegar, maple syrup, Dijon, salt, and pepper. Transfer ½ to a small bowl.
    • 6 tbsp balsamic vinegar
    • 3 tbsp pure maple syrup
    • 1 tsp Dijon mustard
    • ½ tsp salt
    • ¼ tsp black pepper
  2. Place steak in large bowl and turn to coat.
    • 1 ½ lb ribeye steak
  3. Heat a grill pan, outdoor grill, or skillet over medium-high heat.
  4. Wash, core, and cut pears into thin wedges. Peel and thinly slice onion into half rings.
    • 2 pears
    • 1 medium red onion
  5. Coat grill or bottom of skillet with oil. Add pear and onion slices; cook until lightly browned and tender, 2-3 minutes per side. Transfer to a large bowl.
    • about 2 tbsp virgin coconut oil
  6. Add steak to grill/skillet and cook until desired doneness, 2-5 minutes per side. Transfer to a plate and loosely cover with foil.
  7. Wash and dry arugula. Add to bowl with pears and onion and toss.
    • 1 (5 oz) pkg baby arugula
  8. Crumble goat cheese.
    • 1 (4 oz) log goat cheese
  9. To serve, place steak and salad on a plate, sprinkle with goat cheese, and drizzle with remaining sauce. Enjoy!

Nutrition per Serving

Calories
697
Fat
47g
Net Carbs
28g
Protein
38g

Cookware

  • chef's knife
  • cutting board
  • grill pan, outdoor grill, or skillet
  • measuring spoons
  • mixing bowls
  • salad spinner (optional)
  • tongs
  • whisk or fork