This recipe is from "Rocco's Real Life Recipes, Fast Flavor for Every Day," by Rocco DiSpirito (Meredith Books, $19.95).
½ cup prepared horseradish
1 cup apple jelly
4 tablespoons apple cider vinegar
½ teaspoon ground cinnamon
1½ to 1¾ pounds skirt steak
Salt and freshly ground pepper
4 large ripe Anjou pears, sliced thin
1 large bunch scallions, cut on a diagonal
2 tablespoons Bertolli extra-virgin olive oil, plus extra for grill
In a medium bowl, mix the horseradish into the apple jelly. Stir in 2 tablespoons of the vinegar and the cinnamon. Completely coat the steaks in this marinade, cover, and refrigerate for nine hours or overnight.
Prepare the grill by wiping it down with a paper towel soaked in a little olive oil. This will create a nonstick surface. Heat the grill to high. (You may also use a broiler pan under the broiler.)
Season the steaks well with salt and pepper and, depending on thickness, grill or broil for about 1½ to two minutes per side. Remove the steaks to a clean platter and allow to rest while you prepare the rest of the dish.
Toss the pears, scallions, 2 tablespoons olive oil and remaining 2 tablespoons of cider vinegar in a medium bowl. Season pear salad with salt and pepper and make a pile in the center of a serving platter. Slice steak against the grain, if desired, and arrange on top of the pears.