Garlic-Herb Delmonico Steaks & Caramelized Pear Salad

Date Night! Instead of going out, put the kiddos to bed (mine are all gone for the evening!), and heat up the grill for a special ‘Night In’!! I bought these Delmonico steaks at the Amish Market and seasoned them with the perfect blend of seasonings. Raf fired up the grill and had them ready in no time. Meanwhile I prepared a delicious caramelized pear & pecan salad with feta and mixed salad greens. Simple but very very flavorful. ENJOY!!   

Garlic-Herb Delmonico Steaks
2 garlic cloves, minced
zest from 1 lemon
2 tablespoons fresh chopped parsley
1 tablespoon fresh chopped sage leaves
1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped thyme leaves
1/2 teaspoon salt
fresh ground pepper (as desired)
2 Delmonico steaks (or your favorite steak)
drizzle extra virgin olive oil

Place the garlic, lemon zest, parsley, sage, rosemary & thyme on a cutting board. Using a very sharp knife, chop them; combining them as you chop them very fine.

Drizzle olive oil on both sides of the steaks. Spread the finely chopped garlic & herb mix all over the steaks. Let the steaks sit and marinate while the grill heats up.

Grill steaks 3-5 minutes on each side, depending on your preference. (See Heidi’s guide to cooking steak in her Filet Mignon with a Blue Cheese Cream Sauce post)

Meanwhile, prepare the Caramelized Pear Salad.

Caramelized Pear & Pecan Salad with Feta
1 red Anjou pear, cored & diced
2 tablespoon butter
1/4 cup brown sugar
1/2 cup pecan pieces
5 cups mixed salad greens
1/4 cup feta cheese crumbles

Put the diced pear, butter and brown sugar in a medium skillet.

Heat the skillet to medium-high heat; stir to combine the pear with the melting butter and brown sugar. Cook on medium-medium low for 5-8 minutes until pear is softened and has caramelized, stirring constantly.

Remove the pear with a slotted spoon and reserve. Add the chopped pecans into the caramel sauce in the skillet and turn the heat up to high. Bring to a bubble and stir pecans constantly for 1-2 minutes until caramelized. Remove pecans and place on a cutting board that’s been sprayed with cooking spray; spread into a single layer to cool.

When steaks are removed from grill and resting; divide mixed greens between two bowls. Top with cooled pecans, caramelized pears and feta cheese.

I poured my favorite Poppy Seed Dressing on my salad and Raf poured my Balsamic Vinaigrette on his…pour your favorite dressing on yours!

Make sure to enjoy the ‘Night In’ with your favorite person!


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