This is a good salad for the winter. It is hearty and full of things that can easily be found in winter. Even the flank is seared on the stove. No summertime grilling necessary. Although there are several elements to this salad most may be prepared ahead and assembled just as you start slicing up the warm flank steak.
Winter Spinach Salad with Roasted Pears, Flank Steak and Dried Cranberry Vinaigrette
Print This Recipe Yield 6Source Inspired by Stonewall KitchenPublishedserves 6
Ingredients
- 2 pound flank steak
- 4 clove garlic, peeled and minced
- ½ cup worcestershire sauce
- 2 tablespoon plus ⅓ cup extra virgin olive oil
- salt and pepper as needed
- 1 tablespoon unsalted butter
- 2 firm but ripe pears, preferably bosc
- .75 cup cider vinegar
- 2 tablespoon pomegranate molasses, or substitute with honey
- 1 tablespoon dijon mustard
- .75 cup dried cranberries
- ½ cup almonds, roughly chopped
- 6 ounce baby spinach, washed and dried
Directions
Marinate the flank steak. Stir garlic, Worcestershire sauce and 2 tablespoons olive oil in a non reactive dish; season with salt & pepper. Place the steak in the dish, swirling to get the meat well coated. Marinate, turning occasionally for at least 1 hour, or up to overnight in the refrigerator.
Roast the pears. Place the rack in the center of the oven, then preheat to 450 degrees F.
Grease a small baking sheet with butter. Peel and core the pears, then cut each lengthwise into 8 wedges. Toss the slices with sugar in a bowl then place on the buttered baking sheet. Roast for 20 to 25 minutes, until softened and browned. Transfer to a plate to cool completely. The pears may be made ahead and stored in the refrigerator up to 3 days, then brought to room temperature before assembling the salad.
Meanwhile, make the vinaigrette. In a blender, whirl vinegar, pomegranate molasses, and mustard. With the machine running add remaining ⅓ cup olive oil, and blend until emulsified. Add ¼ cup dried cranberries and pulse the machine several times to roughly chop them. Season to taste with salt and pepper. Set aside.
Toast the almond pieces in a small skillet set over medium heat, shaking often, until lightly browned. Remove from skillet and set aside in a small bowl to cool. Stir in the remaining ½ cup dried cranberry. Set aside.
Cook the steak. Heat a large cast iron skillet set over high heat, until very hot. It must be an iron skillet to retain as much heat as possible. Remove the steak from the marinade, letting most of the liquid drip away. Sprinkle both sides of the steak with salt. Place steak in the hot pan. Let sear for 2 to 3 minutes until well browned. Flip to the other side and let sear for 2 to 3 minutes. Remove the pan from the heat and let the steak continue to cook for 5 to 10 minutes. Insert a meat thermometer into the thickest part of the steak. Flank steak must be served rare. 120°F for very rare, 125°F for rare, or 130°F for medium rare. When the desired temperature is reached, remove the steak from the pan to a cutting board and let rest for 10 minutes.
When you are ready to assemble the salad, cut the meat in very thin slices, at an angle, against the grain. Place the spinach in a large bowl, add half the almond/cranberry mixture and the vinaigrette to taste. Toss well and arrange the greens on a platter or on individual plates. Top the greens with some pear and flank steak slices to taste. Garnish with additional nuts and berries and a good grind of black pepper.
I’m so glad you didn’t get arrested while trying to procure your peppercorns, Greg, ‘cos then we would all have missed out on your delightful custards (not to mention having to bail you out of jail!)
They are legal now genius, they go through a process to kill off the bugs
Greg, would you be my neighbor??? I’d find any excuse to borrow a cup of sugar … and maybe a chocolate pots de creme … or two …
you’re such a BAD BOY! Great flavor combo, sounds fabulous! — S
I love peppercorns in my sweets. Greg, these lil’ pots de creme look dreamy for sure. xo
Greg, I like your description of how the Sichuan peppercorn differs from other “hot” flavors it has become fashionable to combine with chocolate. This is a magical combination indeed. I’ve been making custards all my life, and a well-made custard is a thing of beauty and a textural sensation.
What a fabulous combination!
Drool.
Sichuan peppers and chocolate? What dashing combination will you come up with next? I want to try this, must… try… and… bake…
This just sounds delicious and I love the sichuan peppercorns, what a lovely treat! Magic indeed!
These sound dangerously delicious! I love the “splatter and bubble violently” idea. Seizing up… smoothing out..yes. I’m there.
Hello! Just like you I love chocolate-chilli combination, it’s a match made in heaven! I also love sichuan peppercorns, but I have never even thought about using them in a dessert! This is a really great idea, i bet the result was delicious 🙂
They bring’n the pop with that pepper. Now that’s what’s I’m talk’n about!! Deeeliciousness.
This reminds of something they’d create in CHOCOLAT at the chocolate shop 🙂 And that’s a compliment.
You never tire GREG 🙂
chow! Devaki @ weavethousandflavors
I never realized that Sichuan pepper was such a hot commodity! I like to add pepper to desserts too, it gives them that little extra heat, I’ll give Sichuan pepper a try next time if I can get my hands on some.
Greg, this reminds me of the pudding I was tempted with as a child. Call it a custard or pudding but either way they look fantastic.
I always read your posts and end up wanting to hang out with you and eat your tasty creations.
Michael
This pot de creme sounds absolutely decadent and wonderfully flavorful with sichuan peppercorns, nice!
your posts are always so colorful and jolly! I usually come away with a smile…in this case, a un “sourire”!
I love that you are waxing poetic about custard, I do the same on my blog — I love it! These look fantastic — I love the addition of szechuan peppers! WOWZA!
Well that is a combo that I wouldn’t have thought of, but your powers of persuasion are so (and there is no other way to say it) sensual, I’m ready to go to Sichuan with you.
These pots de creme sound wonderful! I used to make a chocolate chile pot de creme at the restaurant, but I like the twist you’ve put on it with the Sishuan peppercorns! You are always so creative with your offerings, Greg. Love coming to visit your place!
I’m on a custard kick right now, myself. Currently, I’m shoveling through a vat of vanilla pudding made with our very own eggs!