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Open-Faced Steak, Pear, and Gorgonzola Sandwiches

Open-Faced Steak, Pear, and Gorgonzola Sandwiches
Randy Mayor
Yield

6 servings (serving size: 1 sandwich)

Sharp Gorgonzola cheese, sweet pears, and savory seared flank steak make a scrumptious combination. For added convenience in making this open-faced sandwich, purchase presliced onions and prewashed bagged salad greens.

Ingredients

  • Cooking spray
  • 1 pound flank steak, trimmed
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup thinly sliced red onion, separated into rings (about 1/2 onion)
  • 2 small Bartlett pears
  • 3 tablespoons bottled lemon juice, divided
  • 2 tablespoons white wine vinegar
  • 1 tablespoon water
  • 1 teaspoon olive oil
  • 1 teaspoon bottled minced garlic
  • 6 cups prewashed gourmet salad greens
  • 1/4 cup (1 ounce) crumbled Gorgonzola cheese
  • 6 (2.8-ounce) Mediterranean-style white flatbread (such as Toufayan)

Nutrition Information

  • calories 397
  • caloriesfromfat 21 %
  • fat 9.4 g
  • satfat 3.3 g
  • monofat 3.7 g
  • polyfat 1 g
  • protein 26.7 g
  • carbohydrate 54.2 g
  • fiber 11.4 g
  • cholesterol 31 mg
  • iron 4.6 mg
  • sodium 435 mg
  • calcium 145 mg

How to Make It

  1. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steak with salt and pepper. Add steak to pan; cook 6 minutes. Turn steak; add onion to pan. Lightly coat onion with cooking spray. Cook steak an additional 6 minutes or until desired degree of doneness, stirring onion frequently. Transfer steak to a cutting board. Cook onion for an additional 2 minutes or until tender and lightly browned. Remove pan from heat.

  2. Core pears; cut into thin slices. Place pears in a large bowl. Drizzle pears with 2 tablespoons lemon juice; toss well to coat. Combine remaining 1 tablespoon lemon juice, vinegar, water, olive oil, and garlic in a small bowl; stir well with a whisk. Add salad greens and cheese to pear mixture. Drizzle with oil mixture; toss to coat.

  3. Cut steak diagonally into thin slices. Top each flatbread with about 7 slices (about 2 ounces) steak and about 1 1/3 cups salad mixture.