Maple-Balsamic Marinated Steak with Grilled Pear Salad

Maple-Balsamic Marinated Steak with Grilled Pear Salad

The Beef Checkoff 0

"Steak marinated in a savory-sweet maple vinaigrette joins grilled pears and sweet red onions in a salad fit for company or just about any special occasion that calls for an elegant but light main dish."

Ingredients 1 h 10 m {{adjustedServings}} servings 471 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 471 kcal
  • 24%
  • Fat:
  • 19.2 g
  • 30%
  • Carbs:
  • 54.2g
  • 17%
  • Protein:
  • 23.3 g
  • 47%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 811 mg
  • 32%

Based on a 2,000 calorie diet

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  1. Combine Marinade ingredients in small bowl. Reserve 1/2 cup marinade for dressing. Place beef steaks and 1/3 cup marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours. Reserve remaining marinade for brushing.
  2. Soak two 10-inch bamboo skewers in water 10 minutes; drain. Thread onion wedges onto skewers. Brush onions and cut sides of pears with half reserved marinade.
  3. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals; arrange onions and pears around steaks. Grill steaks, covered, 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145 degrees F) to medium doneness (160 degrees F), turning occasionally. Grill onions 12 to 15 minutes (13 to 16 minutes for gas) and pears 8 to 10 minutes (gas grill times remain the same) or until tender, turning occasionally and brushing steak, onions and pears with remaining reserved marinade.
  4. Remove onions from skewers. Chop onions and pears into bite-size pieces. Combine greens, pears, onions, cheese, nuts and reserved 1/2 cup marinade; toss gently to combine. Carve steaks into slices; season with salt, as desired. Serve with salad mixture.
Tips & Tricks
Roquefort Pear Salad

This creamy, tangy salad has a delicious crunch from the pecans.

How to Make Grilled Eggplant Salad

Enjoy exotic northern African flavors in this grilled eggplant and pepper salad.


  • This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.
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Reviews 7

  1. 7 Ratings

Cathy Myers

I've read so much about steak salads but none interested me enough to try them. So happy that I took a leap of faith and tried this recipe for my maiden voyage! Oh so flavorful! The "layers of flavors" spoke to every sensory tastebud in my mouth! I used Anjou pears, toasted chopped walnuts and a fine bleu cheese. What a pretty presentation with my perfectly grilled, marinated, tender beef steak as the shining star! My husband and I haven't been this WOWed in a long time. Due to circumstances the steak ended up marinating for a full 36 hours. FABULOUS! We love a good steak and salad and this one is a true winner! Thank you Natl. Cattlemen's Beef Assoc.!

Doug Matthews

A very flavorful recipe in which the Balsamic did overpower the Maple Syrup. If it were me, I would cut back on the Balsamic & Pepper by 1/3 and double up on the maple syrup. Really enjoyed the pears & red onions. We paired them with Manchego Cheese & Walnuts. Beef, it's what's for dinner.


Great new marinade and flavors for our steaks!! I would never be able to think of these flavor combinations myself. I used a balsamic vinaigrette dressing as suggested in an earlier review, blue cheese, and almonds. Delicious! My husband is convinced that I can cook a better steak than most restaurants now - so he won't order one when we go out. It's very complimentary! Thanks for another great recipe and twist on a "regular" steak dinner.