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Steak Salad with Pears and Honey Mustard Dressing

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes


A protein-packed salad that offers the perfect combination of sweet, sour, and savory.



For the dressing

  • 2 tablespoons yellow mustard
  • 1 tablespoon spicy mustard
  • 2 tablespoons honey
  • 1 teaspoon white wine vinegar
  • 1 ½ teaspoons olive oil
  • 1/8 teaspoon salt
  • ¼ teaspoon pepper

For the salad

  • 1 head chopped romaine lettuce, or bagged greens of your choice
  • 1 cucumber, cut lengthwise and sliced
  • ½ red onion, thinly sliced
  • 2 tablespoons olive oil
  • 28 ounce steaks of your choice cut to a ¾ inch thickness (I used New York Strip)
  • Salt and pepper
  • 1 red pear, cut into 1620 thin slices
  • Feta cheese
  • Archer Farms Sunny Cranberry Trial Mix from Target


  1. In a small bowl, combine all of the dressing ingredients and whisk until smooth. Cover dressing and place in the refrigerator until ready to serve.
  2. Toss together in a large salad bowl the lettuce, cucumber and onion, set aside until ready to serve.
  3. Heat 2 tablespoons olive oil over medium-high heat. While the oil is heating, liberally salt and pepper the steaks. Once oil is hot, place the steaks in the skillet. Cook for 7-9 minutes turning occasionally for medium rare doneness; remove from skillet and place on a cutting board. Let the steak rest for about 5 minutes. Then cut steaks into thin slices.
  4. Divide lettuce mixture into four serving bowls (you may have more than four servings), top with trail mix, feta cheese, pears, and steak. Pour dressing over the salad and serve.


  • Depending on my mood, I may choose to grill the steaks versus pan searing them as per the instructions. It’s really however you’d like to cook the steak.