Steak With Pear Arugula Salad

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TOTAL TIME15 mins

SERVINGS4minutes people

CALORIES842.75 kcal

EQUIPMENT

• Food processor
• Pan

INGREDIENTS

  

• 1.5 lb ribeye steak (2 pieces)
• salt and pepper
• 8 oz baby portabella mushroom
• 1 yellow onion
• 3 tbsp olive oil
• 8 oz thick-cut bacon
• 1 tbsp red pepper flakes
• 1 cup tomato basil pasta sauce
• 1 cup chicken broth
• 1 bunch Italian parsley
• 5 oz baby arugula
• 3 pears
• 4 oz blue cheese
• 1/2 cup walnut
• apple vinaigrette
• parmesan cheese for garnish

PREPARATION

 

• Slice the pears
• Dice the onion
• Grate the parmesan cheese
• Chop the parsley
• In a food processor put the mushroom and the onion and chop for 1 minute
• Salt and pepper the steak

INSTRUCTIONS

 

1. put the olive in a pan on a medium heat
2. Place the steak in the pan for 2 to 3 minutes per side
3. Remove steak from the pan

To make the salsa

1. Add the bacon to the pan and stir for 1 minute
2. Add the chopped mushroom and onion to the pan and season with red pepper flakes
3. Add the chicken broth and simmer
4. Add the tomato basil pasta sauce, and Italian parsley and stir them until mixed well
5. simmer for 2 minutes

To make the salad

1. place the arugula in a bowl
2. Add the pears, blue cheese, and walnut
3. Use the apple vinaigrette dressing and mix

Serving

1. Slice the steak
2. In a dish put the steak and top it with the salsa and garnish with parmesan cheese
3. Serve the steal with the pear salad
4. Enjoy

NUTRITIONAL FACTS PER SERVING

 

• kcal:  842.75 
• Fat: 54.25
• carbs: 32