1 cup thinly sliced red onion, separated into rings (about 1/2 onion)
2 small Bartlett pears
3 tablespoons bottled lemon juice, divided
2 tablespoons white wine vinegar
1 tablespoon water
1 teaspoon olive oil
1 teaspoon bottled minced garlic
6 cups prewashed gourmet salad greens
1/4 cup (1 ounce) crumbled Gorgonzola cheese
6 (2.8-ounce) Mediterranean-style white flatbread (such as Toufayan)
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Let's Make It
Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steak with salt and pepper. Add steak to pan; cook 6 minutes. Turn steak; add onion to pan. Lightly coat onion with cooking spray. Cook steak an additional 6 minutes or until desired degree of doneness, stirring onion frequently. Transfer steak to a cutting board. Cook onion for an additional 2 minutes or until tender and lightly browned. Remove pan from heat.
Core pears; cut into thin slices. Place pears in a large bowl. Drizzle pears with 2 tablespoons lemon juice; toss well to coat.
Combine remaining 1 tablespoon lemon juice, vinegar, water, olive oil, and garlic in a small bowl; stir well with a whisk. Add salad greens and cheese to pear mixture. Drizzle with oil mixture; toss to coat.
Cut steak diagonally into thin slices. Top each flatbread with about 7 slices (about 2 ounces) steak and about 1 1/3 cups salad mixture.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.