Maple Balsamic Steak with Pear, Arugula & Goat Cheese Salad

[Sincerely-Food-Chef]

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!