1. 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 9 hours or overnight.
2. 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.)
3. Season steaks well with salt and pepper, and, depending on thickness, grill or broil for about 1-1/2 to 2 minutes per side. Remove the steaks to a clean platter and allow to rest while you prepare the rest of the dish.
4. Toss the pears, scallions, 2 tablespoons olive oil and remaining 2 tablespoons cider vinegar in a medium bowl. Season pear salad with salt and pepper. Make a pile in the center of a serving platter. Slice steak against the grain, if desired, and arrange on top of the pears.