Donate To Wildfire Assistance Fund

  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 shallot, divided
  • 1 garlic clove
  • 1/16 bunch flat-leaf parsley
  • 1 orange
  • 1 Bosc pear
  • Kosher salt
  • Black pepper
  • 2 tablespoons red wine vinegar
  • 1 tablespoon walnut oil
  • 2 tablespoons olive oil
  • 1 (12-ounce) sirloin steak
  • 4 cups baby spinach
  • 1/4 cup crumbled Gorgonzola cheese
  • 1/4 cup walnuts
  1. Set butter aside at room temperature to soften. Peel shallot and mince. Mince garlic. Rinse parsley and roughly chop leaves, discarding stems. Zest orange, reserving whole orange for another use. Rinse pear, halve lengthwise, and discard core. Cut into 1/2-inch dice. Rinse spinach. Rinse steak and pat dry with paper towel.
  2. Add garlic, parsley, orange zest, and half of shallot to container with butter and mix to combine thoroughly. Season with salt and pepper and mix again. Place butter mixture on a piece of plastic wrap and roll into a log, twisting ends to seal tightly. Chill in freezer until ready to serve.
  3. In a large bowl, whisk together red wine vinegar, walnut oil, remaining shallot, and 1 tablespoon olive oil. Taste and add salt and pepper as needed.
  4. Season steak on both sides with salt and pepper. Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is just smoking, add steak and cook until browned on outside and medium rare, about 4 minutes per side.
  5. Remove steak from pan. Cut two 1/4-inch slices from butter and place over steak to melt. Let steak rest for about 5 minutes. While steak is resting, add spinach, pear, crumbled Gorgonzola, and walnuts to bowl with dressing. Toss to coat.
  6. Divide steak and salad evenly between 2 plates and serve. Keep any remaining compound butter in fridge for up to 1 week. Serve with extra compound butter, if desired.