Open-Faced Steak, Pear, and Gorgonzola Sandwiches

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.

Yield: 6 servings (serving size: 1 sandwich)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 397
  • Calories from fat: 21%
  • Fat: 9.4g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 1g
  • Protein: 26.7g
  • Carbohydrate: 54.2g
  • Fiber: 11.4g
  • Cholesterol: 31mg
  • Iron: 4.6mg
  • Sodium: 435mg
  • Calcium: 145mg

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)

Preparation

  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.
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Open-Faced Steak, Pear, and Gorgonzola Sandwiches Recipe at a Glance
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