Continued from page 1

Kosher salt

1½ pounds flank steak

2 pears, peeled, halved and cored

Crumbled blue cheese, for topping

In a blender, combine the vinegar, garlic, peppercorns and 1 teaspoon of kosher salt. Blend for 20 seconds, then transfer to a wide, shallow bowl.

Add the steak to the marinade, turning to coat. Refrigerate for at least 30 minutes.

When ready to cook, heat the broiler with a rack 6 inches from the heat. Line a rimmed baking sheet with foil, then coat it lightly with cooking spray.

Cut each pear half into 4 slices, then arrange them on one half of the prepared baking sheet.

Remove the steak from the marinade and set it on the other half of the sheet. Broil everything for 5 minutes, then use tongs to flip the steak and pears. Broil for another 5 minutes for medium-rare.

Let the steaks rest for 10 minutes, then cut into thin slices against the grain. Divide the slices among 4 serving plates, then top each with pear slices.

Top each serving with a bit of crumbled blue cheese.