Steak Over Arugula with Basalmic Roasted Pears and Crumbled Blue Cheese

September 17, 2012 in Recipe, Salad, The Daily Blog

It’s almost fall. There is one week left of summer, although my closet would tell a different story.

Right before school started, I made the great closet switch-up, pulling all my sundresses (that can’t be appropriately dressed up with a sweater and jewels) and swimsuits and cover-ups out of my closet. I tucked them into tubs and my standing wardrobe in the basement, and then pulled out the trappings of the school year: knee-length dresses, long skirts, blazers, and button-up shirts. The days are alternating back and forth between heat and chill right now, but luckily we have a new school building, which means we finally have control of the temperature. No more days of feeling like I am holding class in a hot yoga studio. I am thankful for this.

I’m thankful for the alternating days, too, because it helps me stay grounded in the now, this time of transition. The leaves in the mountains have changed, but here, they are still a steady green. The nights are brisk, and I hope all my tomatoes will be able to change to red before the cold traps them, green, destined to forever stay on the vine.

We’ve been eating exceptionally well lately, enjoying meals cooked outside. This is yet another meal that was created out of ingredients from our first Mile High Organics order. Everything was fresh, organic, and GMO-free. This is a meal that feels like the season of transition it was prepared in. A little bit of summer, a little bit of fall. It was magnificent.

Begin with a sirloin steak. Ours was grass-fed, and about 10 oz. We grilled two 10 oz. steaks at the same time, but only used one for this meal. The other we saved for tacos. Jason seasoned the steaks with lots of salt and pepper and then grilled them over direct heat, 2-3 minutes per side for medium rare, which was the perfect cook for this cut. He added in a handful of mesquite woodchips for a bit of extra smokiness and flavor. After grilling, we let the steaks rest for about ten minutes, then sliced one of them, thinly, against the grain.

While he grilled, I washed arugula and roasted pears. Two pears, peeled, drizzled with basalmic vinegar and roasted in a 375 degree oven for about 25 minutes.

Peppery arugula, sliced steak, crumbled blue cheese, and roasted pears served alongside a bit of whiskey. It was the perfect meal for the end of summer, as well as the beginning of fall. I hope you’ll make this soon and enjoy it as much as we did.

 

Steak Over Arugula with Basalmic Roasted Pears and Crumbled Blue Cheese

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Steak Over Arugula with Basalmic Roasted Pears and Crumbled Blue Cheese

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