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Rib-Eye Steaks with Radicchio, Pear, and Blue Cheese Salad

['3 tablespoons olive oil, divided', '1 tablespoon Sherry wine vinegar', '1 tablespoon minced shallot', '1 1/2 teaspoons honey', '2 8- to 9-ounce rib-eye steaks (each about 1 inch thick), trimmed', 'Coarsely cracked black pepper', '2 cups finely sliced radicchio', '1 cup (packed) mixed baby greens', '1 small ripe Comice pear, quartered, cored, thinly sliced', '1/3 cup crumbled chilled blue cheese (about 1 1/2 ounces)']

Whisk 2 tablespoons olive oil, Sherry wine vinegar, minced shallot, and honey in large bowl. Season dressing to taste with salt and pepper.
Sprinkle steaks generously with cracked black pepper and salt. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add steaks; cook to desired doneness, about 3 minutes per side for medium-rare. Transfer to plates. Add last 4 ingredients to dressing; toss. Mound salad alongside steaks and serve.

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