Ingredients

• 1 lb chopped steak, lean
• 1 Tbsp olive oil
• 1 Tbsp reduced fat butter
• 4 cups romaine lettuce, chopped
• 2 large pears, sliced
• ¾ cup chopped pecans
• ½ cup low fat crumbled blue cheese
• ¼ cup light brown sugar substitute

Directions

• Heat a large skillet over a medium-high heat; add olive oil to skillet. Place steak in skillet and let it cook for 5 minutes. Turn it and cook for another 4 minutes or until desired doneness. Transfer meat to a large cutting board and let rest for 10 minutes before slicing.
• Heat butter in a large skillet over medium heat. Once melted add brown sugar substitute and stir until sugar is dissolved. Add pear slices and cook, stirring occasionally, for about 5 minutes, or just until the pears have released their juices and really softened up. With a slotted spoon, transfer pears to a clean plate, leaving other juices in the pan that has left while cooking.
• Add pecans to the same skillet the pears were cooked in and cook for just 1-2 minutes. Remove pan from heat and transfer pecans to the same plate with the pears.
• When steak has cooled enough to handle, slice steak into 1 inch strips.
• Place lettuce, steak, pears, pecans, blue cheese in a large bowl. Toss with your favorite low fat ranch or blue cheese dressing until lightly coated. Portion out a small serving onto a plate and enjoy!