Flank Steak Ribbons with Pear-Fig Salad - USA Pears

Ingredients

• White Wine-Fig Dressing
• ¼ cup olive oil
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon salt
• 1 tablespoon honey
• 2 tablespoons finely chopped shallot
• 2 tablespoons fresh lemon juice
• ½ cup white wine
• 1 cup sliced, stemmed Blue Ribbon, Orchard Choice, or Sun Maid Mission or Calimyrna figs
• Herb-Rubbed Flank Steak
• 2 tablespoons each: finely chopped fresh thyme and fresh rosemary (2 teaspoons each if dried)
• 2 tablespoons olive oil
• 1 ½ teaspoons minced or pressed garlic
• 1 teaspoon salt
• ¾ teaspoon freshly ground black pepper
• 1 ½ pounds flank steak, trimmed
• Salad
• 3 cups mixed baby salad greens
• 1 ½ cups Red Anjou or Seckel USA Pear chunks or slices
• ¼ cup crumbled blue cheese
• ¼ cup chopped roasted almonds, pecans or walnuts (optional)