The salad portion of this meal is inspired by this recipe: Arugula Pear Blue Cheese Salad. All I changed was the greens, the cheese, the fruit and the dressing. Ha. And of course, added steak. In this case, grass-fed rib-eyes, but you could certainly get away with a leaner cut of meat on this salad.

First, the steak. My go-to seasoning is a light splash of gluten-free soy sauce (I like Tamari) rubbed onto each side of the steaks, and then a little Lawry’s Seasoned Salt. Great all-purpose seasoning. Grill to your desired doneness and cut into strips.

Next, the salad. Because I made quite a few changes, I’ll just provide the adapted recipe below. The sweetness of the pear preserves combined with spicy dijon and tangy white balsamic vinegar come together into a great combination. Champagne vinegar as the original recipe calls for would be great, but white balsamic works, too. I substituted goat cheese for the blue cheese, but again, blue cheese would be wonderful with the steak. I was looking for an alternative to cow’s milk. There are some non-cow’s milk blue cheeses, but I didn’t have one of them on hand.