Balsamic Flank Steak with Grilled Pears & Gorgonzola

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After a few hours marinating in the refrigerator in Cardini’s® Balsamic Vinaigrette Dressing, your flank steak will pack some serious flavor.

main balsamic flank steak grilled pears gorgonzola

SERVES

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Ingredients

1 12 ounce bottle Cardini's® Balsamic Vinaigrette Dressing

1 pound flank steak

2 teaspoons salt

1 teaspoon pepper

2 pears

2 teaspoons sugar

4 cups baby spinach

1/2 cup gorgonzola

Directions

Step 1:

Sprinkle salt and pepper on the flank steak. Pour 1 cup of dressing into a large zip top bag and add the steak. Marinade the steak for an hour at room temperature or for 2-4 hours in the refrigerator.

Step 2:

Heat your grill or grill pan to high. Meanwhile, cut the pears in half and remove the core with a melon baller. Drizzle the pears with dressing. Sprinkle with sugar.

Step 3:

Grill the steak for about four minutes on each side. Grill the pears with the steak for the same amount of time, or until they are soft (but still hold their shape). Flank steak is best at medium rare to medium. Any higher temperature will result in a chewy steak. Use a meat thermometer for accurate results. Let steak rest for at least five minutes while you prepare the salad.

Step 4:

Toss baby spinach with ½ cup of dressing. Add the gorgonzola and top each serving with a grilled pear.

Step 5:

Slice the flank steak thinly against the grain (perpendicular to the lines on the flank steak)

Step 6:

Serve alongside the salad.