Name: Flank Steak with Wilted Spinach, Goat Cheese, and Pear Salad
Total time: 40 min
Yield: Serves 4
Ingredients: 1 (2-pound) flank steak, trimmed and cut into 4 equal steaks; 1 teaspoon table salt, divided; ¾ teaspoon pepper, divided; 3 tablespoons extra-virgin olive oil, divided; 6 ounces (6 cups) baby spinach; 1 ripe but firm pear, halved, cored, and sliced thin; 3 tablespoons chopped pistachios or almonds; 1 shallot, halved and sliced thin; 1 garlic clove, minced; 1 teaspoon minced fresh thyme or ¼ teaspoon dried; ½ teaspoon grated lemon zest plus 2 tablespoons juice; 2 ounces goat cheese, crumbled (½ cup)

Why This Recipe Works

After searing flank steak, we take advantage of the fond left in the skillet to build a warm dressing loaded with complex meaty flavor. We add a bit of oil to the pan to sauté the shallot, garlic, and pistachios, then toss the baby spinach with dressing, which gently softens the leaves. A ripe pear provides sweet crunch, and crumbled goat cheese adds tangy creaminess.

Before You Begin

Feel free to use an apple instead of a pear.

Instructions

Pat 2 pounds flank steak, trimmed and cut into 4 equal steaks, dry with paper towels and sprinkle with ¾ teaspoon table salt and ½ teaspoon pepper. Heat 1 tablespoon extra-virgin olive oil in 12-inch skillet over medium-high heat until just smoking. Add steak and cook until browned on both sides and meat registers 120 to 125 degrees (for medium-rare), 8 to 12 minutes. Transfer steak to carving board and let rest.

Meanwhile, combine 6 cups baby spinach and 1 ripe but firm pear, halved, cored, and sliced thin, in large bowl.

Add 3 tablespoons chopped pistachios; 1 shallot, halved and sliced thin; 1 minced garlic clove; 1 teaspoon minced thyme; and remaining 2 tablespoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper to now-empty skillet and cook over medium heat until pistachios are toasted and shallot is softened, about 2 minutes. Stir in ½ teaspoon grated lemon zest plus 2 tablespoons juice and any accumulated meat juices. Immediately pour warm dressing over spinach and toss gently to wilt. Season with salt and pepper to taste. Sprinkle with ½ cup crumbled goat cheese. Slice steak against grain and serve with salad.