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Nutrition Facts
Serving Size 290 g
(Approx. 4 Servings)
Amount Per Serving
Calories 340 Calories From Fat 170
% Daily Value*
Total Fat 19 g 29%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 540 mg 23%
Total Carbohydrate 6 g 2%
Dietary Fiber 4 g 16%
Sugars 3 g
Protein 34 g
Vitamin A 35% • Iron 20%
Vitamin C 35% • Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Steak, Pear And Walnut Salad

Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 Lb boneless beef New York strip steaks, cut 3/4-inch thick
1/8 Tsp H-E-B Iodized Salt
1/8 Tsp black pepper, freshly ground
1/8 Tsp garlic powder
2 red pears, firm but ripe
1 H-E-B Ex Virgin Olive Oil Spray
10 Oz Fresh Express Hearts of Romaine
6 Oz Spring mix
4 Oz Tresure Crumbled Blue Cheese
1/3 cup(s) Hill Country Fare Walnuts Halves & Pieces
1/3 cup(s) H-E-B Balsamic Vinaigrette of Modena
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Instructions

1
Season steaks on both sides with salt, pepper and garlic powder. Set aside.
2
Heat charcoal 30 minutes until covered with a light layer of gray ash or heat gas grill on high 10 minutes with lid closed.
3
Meanwhile, slice whole pears lengthwise into 1/4-inch thick slices.
4
Spray both sides with non-stick spray; season with black pepper.
5
Grill steaks and pear slices 4 inches above medium heat (375°F) 5-7 minutes per side.
6
Remove when pears are browned but still crisp and when steaks reach an internal temperature of 140°F to 150°F for medium-rare to medium doneness.
7
Toss greens and cheese with dressing.
8
Place on a platter or on individual plates.
9
Cut pear slices lengthwise into strips; discard center seed area.
10
Trim and discard fat from steaks; cut steaks into thin slices.
11
Lay steak and pear slices over salad; sprinkle evenly with walnuts. Serve immediately.

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