Open-Faced Steak, Pear, and Gorgonzola Sandwiches

Ingredients

• 2 small purée of usa bartlett pear 
• 0.5 teaspoon pepper black freshly ground
• 1 teaspoon bottled garlic minced
• 1 pound flank steak trimmed
• 16.8 ounce flat parsely white mediterranean-style (such as Toufayan)
• 1 ounce gorgonzola crumbled
• 3 tablespoons juice of lemon divided
• 1 teaspoon olive oil 
• 1 cup onion red separated thinly sliced ()
• 6 cups the salad 
• 0.5 teaspoon salt 
• 1 tablespoon water 
• 2 tablespoons citrus champagne vinegar 

Equipment

• bowl
• frying pan
• whisk
• cutting board

Directions

1. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray.
2. Sprinkle both sides of steak with salt and pepper.
3. 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.
4. Transfer steak to a cutting board. Cook onion for an additional 2 minutes or until tender and lightly browned.
5. Remove pan from heat.
6. Core pears; cut into thin slices.
7. Place pears in a large bowl.
8. Drizzle pears with 2 tablespoons lemon juice; toss well to coat.
9. Combine remaining 1 tablespoon lemon juice, vinegar, water, olive oil, and garlic in a small bowl; stir well with a whisk.
10. Add salad greens and cheese to pear mixture.
11. Drizzle with oil mixture; toss to coat.
12. 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.