We’ve teamed up with Canada Beef and ExtraSparklesPlease to bring you this Pear and Grilled Steak Salad. This fresh summer salad is made with Canadian Beef and Furlani Garlic Bread croutons. Try it out yourself!
Cut your Furlani garlic bread into 1/2-inch cubes for croutons. Bake in preheated 325°F oven in a single layer on parchment-lined rimmed baking sheet, stirring twice or more, for 18 to 20 minutes, or until golden brown and crispy all the way through. Cool for 2 to 4 hours after removing from oven.
Pat the Flank Steak dry with paper towel. Sprinkle with ½ tsp of the salt and all the pepper. Barbecue over medium-high heat, turning a least twice with tongs, to your desired level of doneness. Your thermometer inserted sideways into the steak should read 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done.
Place steak on a cutting board; let stand 5 minutes. Carve across the grain into thin slices.
To create the vinaigrette, place 2 tablespoons of oil, the remaining salt, vinegar, and shallot in a mini food processor; pulse until mixture is almost smooth.
In a large shallow salad or pasta bowl or deep platter, top the watercress with the slices of steak, onion, croutons, and pear; sprinkle with the cheese. Drizzle with the vinaigrette!