Open-Faced Steak, Pear, and Gorgonzola Sandwiches

By KrissyW330

Subtly sweet, crunchy pears are an excellent addition to any sandwich, especially when counterbalanced by a creamy, strong-flavored cheese as here. The seared tender flank steak turns the sandwich into a meal. Serve open-faced on flatbread or pita with a knife and fork, or try it on lightly toasted focaccia as a closed sandwich.

Ingredients

• 1 pound flank steak, trimmed
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 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)

Details

Servings 6

Preparation

Step 1

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.