Rosemary Beef With Pear Salad

• 4 None 7 oz beef round steaks, cut in half crosswise
• 4 tbsp vegetable or olive oil
• 4 tbsp balsamic vinegar
• 2 tsp chopped rosemary
• 1 clove garlic, minced
• 2 None green-skinned pears, thickly sliced
• 1/2 cup walnuts, toasted
• 1 bunch arugula, trimmed
• 3 1/2 oz mild blue cheese, crumbled

1. Place beef in a large bowl. Add 2 tbsp oil, 2 tbsp vinegar, rosemary and garlic. Cover beef with plastic wrap; chill for 1 hour to marinate.
2. Preheat grill to moderately high. Cook beef for 2 mins each side for medium or until cooked to desired doneness. Transfer to a heatproof plate. Cover with foil. Rest for 5 mins before slicing.
3. Cook pear on grill for 30 seconds each side. Transfer to a heatproof bowl. Add walnuts, arugula and blue cheese. Toss with remaining olive oil and vinegar. Serve salad topped with beef.

crosswise, vegetable, balsamic vinegar, rosemary, clove garlic, walnuts, arugula, blue cheese

Taken from recipes-plus.com/api/v2.0/recipes/27454 (may not work)