Steak and Pear Salad


Steak and Pear Salad

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Plate of salad topped with steak strips and pear slices

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Recipe Data


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    Servings and Ingredients

    Serves 4
    4 (4 oz each) beef tenderloin steaks, about 3/4-inch thick
    ¾ tsp. coarse ground black pepper, divided
    1 tsp. sea salt, divided
    5 tbsp. Hy-Vee Select olive oil, divided
    ½ c. red wine
    5 tbsp. Hy-Vee Select white wine vinegar
    2 tsp. Hy-Vee Dijon mustard
    2 tbsp. agave nectar
    1 fennel bulb, sliced into sticks, roasted
    2 medium red or green pears, cored, sliced
    1 (5 oz) pkg baby arugula or watercress, washed and dried
    1 pomegranate, quartered and seeded
    ¼ c. Hy-Vee pecan halves, toasted
    Zest of 1 lemon


    1. Season steaks with 1/2 teaspoon black pepper and 1/2 teaspoon sea salt.
    2. Heat 1 tablespoon olive oil in large nonstick skillet over medium heat.
    3. Place steaks in skillet; brown on both sides. Pour red wine over steaks, cover and cook until done, 7 to 9 minutes for medium rare to medium.
    4. Whisk white wine vinegar, Dijon mustard, 4 tablespoons olive oil, agave nectar, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl until well blended. Set aside.
    5. Divide greens evenly among 4 plates. Carve steaks into thin slices and place on greens. Place sliced pears and haystacks of fennel on top. Sprinkle with lemon zest, 1/2 cup pomegranate seeds and toasted pecans.
    6. Serve with prepared dressing.

    Nutrition facts


    490 Calories per serving

    Amounts Per Serving

    • Total Fat: 28g
    • Cholesterol: 55mg
    • Sodium: 740mg
    • Total Carbohydrates: 33g
    • Protein: 26g

    Daily Values

    Vitamin A 25%
    Vitamin C 45%
    Iron 20%
    Calcium 10%

    Recipe Source:

    Hy-Vee Seasons Health 2011.