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.

• Prep: 20 min
• Cook: 15 min
• Total: 35 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Medium

Dietary

• Nut-Free
• Egg-Free
• High-Fiber
• Low-Fat
• Low-Sodium
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Calorie

Tags

• grill
• healthy
• fresh
• sweet
• tangy

Ingredients

• 2 cup white-wheat rotini pasta (uncooked)
• 1 yellow bell pepper
• 1 red bell pepper
• 0.5 teaspoon olive oil
• 12 ounce beef top sirloin (boneless, choice)
• 2 pears
• 3 cup arugula
• 0.25 cup Gorgonzola cheese (crumbled)
• 1 tablespoon olive oil
• 3 tablespoon distilled vinegar
• 0.25 cup white grape juice (100%)
• 0.25 teaspoon salt
• 1 tablespoon Italian herb blend (salt-free)

Instructions

1. In a small bowl, whisk olive oil, distilled vinegar, white grape juice, salt, and Italian herb blend.
2. Boil water and cook white-wheat rotini pasta according to package instructions.
3. Drain pasta, rinse in cool water.
4. Heat grill, rub yellow bell pepper and red bell pepper with 1/2 tsp olive oil.
5. Grill whole peppers, turning as needed, until skin begins to brown and bubble.
6. At the same time, grill beef top sirloin to 145 °F, turning once.
7. Remove from grill, let cool slightly.
8. Slice peppers into strips, discarding seeds and stem.
9. Cut sirloin across the grain into thin slices.
10. Slice pears into thin wedges.
11. Toss arugula and pasta in large bowl.
12. 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.

Nutrition (per serving)

• Calories: 443
• Protein: 29.1 g
• Carbohydrates: 58.9 g
• Fat: 11.7 g
• Fiber: 8.8 g
• Sodium: 306 mg
• Saturated Fat: 3.7 g
• Sugar: 14.2 g
• Cholesterol: 59 mg