Open-Faced Steak, Pear, And Gorgonzola Sandwiches

• Cooking spray
• 1 pound flank steak, trimmed
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup thinly sliced red onion, separated into rings (about 1/2 onion)
• 2 small Bartlett pears
• 3 tablespoons bottled lemon juice, divided
• 2 tablespoons white wine vinegar
• 1 tablespoon water
• 1 teaspoon olive oil
• 1 teaspoon bottled minced garlic
• 6 cups prewashed gourmet salad greens
• 1/4 cup (1 ounce) crumbled Gorgonzola cheese
• 6 (2.8-ounce) Mediterranean-style white flatbread (such as Toufayan)

1. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steak with salt and pepper. Add steak to pan; cook 6 minutes. Turn steak; add onion to pan. Lightly coat onion with cooking spray. Cook steak an additional 6 minutes or until desired degree of doneness, stirring onion frequently. Transfer steak to a cutting board. Cook onion for an additional 2 minutes or until tender and lightly browned. Remove pan from heat.
2. Core pears; cut into thin slices. Place pears in a large bowl. Drizzle pears with 2 tablespoons lemon juice; toss well to coat. Combine remaining 1 tablespoon lemon juice, vinegar, water, olive oil, and garlic in a small bowl; stir well with a whisk. Add salad greens and cheese to pear mixture. Drizzle with oil mixture; toss to coat.
3. Cut steak diagonally into thin slices. Top each flatbread with about 7 slices (about 2 ounces) steak and about 1 1/3 cups salad mixture.

cooking spray, flank steak, salt, freshly ground black pepper, red onion, bartlett, lemon juice, white wine vinegar, water, olive oil, garlic, salad greens, gorgonzola cheese, white flatbread

Taken from www.myrecipes.com/recipe/open-faced-steak-pear-gorgonzola-sandwiches (may not work)