Balsamic Rosemary Strip Steak with Pear Salad and Garlic Herb Toasts

This balsamic rosemary strip steak is a showstopper, combining rich beef with a tangy, herbaceous sauce. The balsamic vinegar cuts through the steak’s robust flavor, while roasted pears add sweetness to a peppery arugula salad. Garlic herb toasts are perfect for soaking up every last drop.

Ready in about 45 minutes, this dish is ideal for a special weeknight dinner or entertaining. The contrast of warm steak, cool salad and crunchy toasts will impress your guests.

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Ingredients

1 unit Bartlett PearView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

2 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

12 ounce New York Strip SteakView ingredient guideLike ingredientDislike ingredient

3 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

2 ounce Ricotta Salata CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 thumb Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Line a baking sheet with foil. Cut one baguette into ½-inch cubes. Halve and core the pear; cut into ½-inch wedges. Place baguette cubes and pear wedges on opposite sides of the prepared sheet. Drizzle with oil and season with salt and pepper. Bake until baguette cubes are crisp, 8-10 minutes.
2. Meanwhile, halve, peel and thinly slice the shallots. Pick rosemary leaves from stems and chop finely to get 2 teaspoons. Split the remaining baguette in half lengthwise. Place garlic herb butter in a small bowl and microwave until melted, about 30 seconds. Drizzle over the baguette halves.
3. After 8-10 minutes, remove the baguette cubes from the sheet and set aside. Flip the pear wedges and continue baking until browned, 10-15 minutes more. While pears roast, heat a drizzle of vegetable oil in a large pan over medium-high heat. Season the steak all over with salt and pepper. Cook to desired doneness, 3-6 minutes per side.
4. Transfer steak to a cutting board to rest. Reduce heat to medium and add another drizzle of oil to the pan. Add shallots and cook, stirring, until lightly browned, 5-7 minutes. Add chopped rosemary and cook until fragrant, about 30 seconds. Stir in demi-glace, ½ cup water and 1 teaspoon balsamic vinegar (reserve remaining vinegar for salad). Scrape up any browned bits. Simmer until sauce thickens, 1-2 minutes. Season with pepper.
5. While shallots cook, place the buttered baguette halves cut-side up on another baking sheet. Toast in oven until golden brown, 6-7 minutes. In a medium bowl, toss arugula with the reserved baguette cubes, remaining 2 teaspoons balsamic vinegar and 1 tablespoon olive oil. Season with salt and pepper.
6. Slice the rested steak against the grain. Divide steak, salad and garlic bread among plates. Drizzle sauce over steak. Top salad with roasted pear wedges and crumble ricotta salata over everything.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, sirloin or ribeye work well, but adjust cooking time accordingly.

What can I substitute for ricotta salata?

Feta or goat cheese are good alternatives.

Can I make this dairy-free?

Use dairy-free butter and omit the ricotta salata or use a vegan substitute.