Open-Faced Steak, Pear, and Gorgonzola Sandwiches

Open-Faced Steak, Pear, and Gorgonzola Sandwiches Recipe
Randy Mayor
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.


6 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional 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


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)


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.

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.

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.

Michele Powers,

Cooking Light

July 2005
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