Grilled Steak and Peppers Salad with Pears
Grill whole bell peppers along with steak, then add pear slices, and you have the foundation of a delicious and colorful Italian-influenced salad.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/4 of recipe
443
Calories
29g
Protein
59g
Carbs
12g
Fat
9g
Fiber
14g
Sugar
306mg
Sodium
Saturated Fat 4 g · Cholesterol 59 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
white-wheat rotini pasta, uncooked (about 4 oz)
2 cups
yellow bell pepper
1
red bell pepper
1
olive oil
1/2 teaspoon
boneless choice beef top sirloin
12 ounces
pears
2
arugula
3 cups
crumbled Gorgonzola cheese
1/4 cup
olive oil
1 tablespoon
distilled vinegar
3 tablespoons
100% white grape juice or apple juice
1/4 cup
salt (optional)
1/4 teaspoon
Italian herb blend, salt-free
1 tablespoon
Instructions
- 1
In a small bowl, whisk olive oil, vinegar, grape or apple juice, salt, and herb blend.
- 2
Boil water and cook pasta according to package instructions. Drain pasta, rinse in cool water.
- 3
Heat grill, rub peppers with 1/2 tsp olive oil. Grill whole peppers, turning as needed, until skin begins to brown and bubble. At the same time, grill beef sirloin to 145 °F, turning once. Remove from grill, let cool slightly.
- 4
Slice peppers into strips, discarding seeds and stem. Cut sirloin across the grain into thin slices. Slice pears into thin wedges.
- 5
Toss arugula and pasta in large bowl.
- 6
To serve, evenly divide pasta-arugula onto four plates, arrange beef, peppers, and pears on top, drizzle with vinaigrette, and sprinkle with crumbled Gorgonzola cheese.
Source: USDA MyPlate Kitchen · Produce for Better Health Foundation
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