Winter Spinach Salad With Roasted Pears, Flank Steak And Dried Cranberry Vinaigrette

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2 lb flank steak

4 clv garlic, peeled and minced

0.5 c worcestershire sauce

2 T plus 1/3 cup extra virgin olive oil

0 salt and pepper as needed

1 T unsalted butter

2 firm but ripe pears, preferably bosc

0.75 c cider vinegar

2 T pomegranate molasses, or substitute with honey

1 T dijon mustard

0.75 c dried cranberries

0.5 c almonds, roughly chopped

6 oz baby spinach, washed and dried

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