Salads can be warm. So can dressings. Thanks for coming to my TED talk.
3/4 lb grass-fed skirt steak
2 c rough chopped radicchio
2 c shaved brussels sprouts
1 Bartlett pear
2 tbsp water
1/3 c extra virgin olive oil
1/4 c grated pecorino romano
2 tbsp apple cider vinegar
2 tbsp walnuts, crushed
2 tbsp ghee or grassfed butter
1 tsp coarse salt
1 tbsp spicy brown mustard
1 tbsp honey
Peel, dice, and puree the pear and water in a food processor.
In a large bowl or container, combine 1/3 c of the pear puree, the olive oil, apple cider vinegar, mustard, and honey. Whisk until you have a thick dressing or blend until lustrous yellow.
In a non-stick pan, heat the ghee (or butter) up on medium-high and liberally salt the steak.
Place the steak carefully into the skillet and allow it to sizzle and cook for 3-4 minutes.
After flipping the steak, season liberally with more salt and cook for another 3-4 minutes. Remove the steak from heat and let it rest on a cutting board (untouched!) for 10 minutes.
6. In this same pan, reheat the ghee on medium, and toss the Brussels sprouts and radicchio in it for about 30 seconds, then set aside.
In a small saucepan, heat up the already-mixed vinaigrette for 1 minute and then serve directly on salad, garnishing with walnuts and pecorino-romano cheese.