"Who has hours to spend making dinner every night? That's why all week long, I'm sharing my favorite recipes for quick-cooking meals that don't skimp on flavor. Today's recipe for broiled skirt steak with a pear and pecan salad easily falls into that category. As promised, this meal is super fast to make -- it takes less than 30 minutes from prep to table. And while I love a speedy dish, my favorite part of this recipe is the tangy buttermilk dressing that adds an incredible pop of flavor to each bite. This is definitely a dinner-worthy salad that your family will ask for again and again. Make it and see for yourself!"
-Everyday Food's Sarah Carey
Related: 25 Make-Ahead Recipes For a Stress-Free Thanksgiving Day
1 flank steak (1 1/2 pounds)
Coarse salt and ground pepper
1 tablespoon olive oil
1/2 cup buttermilk
6 tablespoons mayonnaise
2 teaspoons cider vinegar
1 head romaine lettuce, torn (about 4 cups)
1 bunch arugula, torn (about 4 cups)
2 Bosc pears, sliced
1/2 cup toasted pecans, coarsely chopped
1. Heat broiler, with rack 6 inches from heat. Pat steak dry with paper towels, season with salt and pepper, and rub with oil. Place on a foil-lined rimmed baking sheet. Broil 6 minutes per side for medium-rare. Transfer to a cutting board; tent loosely with foil and let rest 10 minutes.
2. Meanwhile, in a large bowl, whisk buttermilk, mayonnaise, and vinegar. Season. Thinly slice steak against the grain. In a bowl, toss greens with steak, pears, pecans, and dressing.
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