Rosemary Beef With Pear Salad - cooking recipe

Ingredients

4 None 7 oz beef round steaks, cut in half crosswise
4 tbsp vegetable or olive oil
4 tbsp balsamic vinegar
2 tsp chopped rosemary
1 clove garlic, minced
2 None green-skinned pears, thickly sliced
1/2 cup walnuts, toasted
1 bunch arugula, trimmed
3 1/2 oz mild blue cheese, crumbled

Preparation

Place beef in a large bowl. Add 2 tbsp oil, 2 tbsp vinegar, rosemary and garlic. Cover beef with plastic wrap; chill for 1 hour to marinate.
Preheat grill to moderately high. Cook beef for 2 mins each side for medium or until cooked to desired doneness. Transfer to a heatproof plate. Cover with foil. Rest for 5 mins before slicing.
Cook pear on grill for 30 seconds each side. Transfer to a heatproof bowl. Add walnuts, arugula and blue cheese. Toss with remaining olive oil and vinegar. Serve salad topped with beef.