Beef · 30 min
Maple Balsamic Steak with Pear, Arugula & Goat Cheese Salad
- 30 min
- 2–6 servings
- 697 kcal / serving
A ribeye paired with peppery greens, pear, and creamy goat cheese, finished with a maple-balsamic glaze. The flavors balance sweet, tangy, and savory in under half an hour for a weeknight salad-meets-steak.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby arugula
- ½ (4 oz) loggoat cheese
- 1pear
- ½ mediumred onion
- ¾ lbribeye steak
- pears
- red onions
From the pantry: balsamic vinegar, black pepper, Dijon mustard, pure maple syrup, salt, virgin coconut oil
Cookware
chef's knife · cutting board · grill pan, outdoor grill, or skillet · measuring spoons · mixing bowls · salad spinner (optional) · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby arugula
- 1pear
- ½ mediumred onion
- pears
- red onions
Meat & seafood
- ¾ lbribeye steak
Dairy, eggs & chilled
- ½ (4 oz) loggoat cheese
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| goat cheese | ½ (4 oz) log | 1 (4 oz) log | 1 ½ (4 oz) logs |
| pear | 1 | 2 | 3 |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| ribeye steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Whisk together vinegar, maple syrup, Dijon mustard, salt, and pepper in a medium bowl; reserve half in a separate small bowl.
- Coat the steak with the remaining sauce in the bowl.
- Warm a grill pan, outdoor grill, or skillet over medium-high heat.
- Wash, core, and slice the pear into thin wedges; peel and thinly slice the red onion into half-moons.
- Lightly oil the grill or skillet, then arrange the pear and onion. Cook until lightly browned and tender, about 2–3 minutes per side; transfer to a large bowl.
- Cook the steak in the same pan until it reaches your preferred level of doneness, about 2–5 minutes per side. Transfer to a plate and loosely tent with foil to rest.
- Wash and dry the arugula; add it to the bowl with the pear and onion and toss to combine.
- Crumble the goat cheese over the salad components.
- To serve, place the rested steak atop the salad, sprinkle with goat cheese, and drizzle with the reserved sauce from the small bowl.
Two tips
- Make the sauce ahead and refrigerate; rewarm briefly before serving.
- Store leftovers separately: keep the steak and salad in covered containers and reassemble at serving time.
Nutrition per serving
- Calories
- 697 kcal
- Protein
- 38 g
- Carbs
- 32 g
- Fat
- 47 g
- Fiber
- 4 g
- Sodium
- 208 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
More like this
PLAN THE WEEK
One of 1,676 recipes in MealPot.
Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.
Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.