Fall Salad with Brandied Pears

Seasonal flavors meet grass-fed beef in this elegant salad. Seared Pre New York Strip steak crowns mixed autumn greens, brandy-poached pears, and toasted walnuts, all tied together with a bright apple cider vinaigrette and creamy goat cheese. The pears need two hours to chill, but once they're ready, the steak and salad come together in about 20 minutes.

Total Time: 2 hours 45 minutes

Servings: 2

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Brandied Pear Salad Ingredients

• 1 10-ounce Pre New York Strip steak

• 3 firm-ripe Bosc or Anjou pears, peeled, cored, and cut into ½-inch wedges

• ⅓ cup water

• ⅓ cup brown sugar

• 1 tablespoon fresh lemon juice

• ⅓ cup brandy or cognac

• Kosher salt, for seasoning steak

• 1 tablespoon high-heat cooking oil

• 1 tablespoon apple cider vinegar

• 1 teaspoon Dijon mustard

• ¼ teaspoon kosher salt

• ⅛ teaspoon freshly ground black pepper

• 3 tablespoons extra-virgin olive oil

• 5-6 cups mixed autumn greens (such as arugula, frisée, or baby spinach)

• ½ cup crumbled goat cheese

• ½ cup toasted walnuts

Instructions:

1. In a small saucepan, combine water, brown sugar, lemon juice, and brandy. Warm over low heat, stirring until sugar dissolves.

2. Add pears, cover pan, and cook for 15 minutes. Transfer pears and liquid to a jar, cover, and refrigerate for at least 2 hours.

3. Remove steak from refrigerator 10 minutes before cooking to bring closer to room temperature.

4. Pat steak dry with a paper towel and season liberally on all sides with salt. (Why: removing surface moisture helps develop a deeper, browned crust.)

5. Preheat a cast-iron skillet or stainless steel pan over medium-high heat and add high-heat cooking oil.

6. Add steak to pan and sear 5-6 minutes per side for medium-rare, until internal temperature reaches 125-130º F.

7. Remove steak from pan and let rest at least 5 minutes before slicing. (Why: resting allows juices to redistribute, keeping the meat moist.)

8. While steak rests, make vinaigrette: in a small bowl or mason jar, combine apple cider vinegar, Dijon mustard, salt, and pepper.

9. Slowly drizzle in olive oil while whisking constantly (or seal jar and shake vigorously) until smooth and emulsified.

10. Remove pears from liquid, reserving 1 tablespoon of cooking liquid. Add reserved liquid to vinaigrette and whisk or shake to blend.

11. Place mixed greens in a large serving bowl, drizzle with about half the vinaigrette, and toss gently to coat.

12. Slice steak against the grain. (Why: cutting across muscle fibers shortens them, making each bite more tender.)

13. Top greens with sliced steak, brandied pears, goat cheese, and walnuts, then drizzle remaining vinaigrette over Brandied Pear Salad before serving.