Cooking at Home - Grilled Steak and Peppers Salad with Pears

PROMO Food - Cooking Home Pots Soup Stew - iStock - Ozgur Coskun
Published Saturday, May 9, 2020

  • Makes: 4 Servings
  • Prep Time: 30 minutes

Grill whole bell peppers along with steak, then add pear slices, and you have the foundation of a delicious and colorful Italian-influenced salad.

Ingredients

  • 2 cup (4 oz) white-wheat rotini pasta (uncooked)
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1/2 teaspoon olive oil
  • 12 ounce boneless choice beef top sirloin
  • 2 pears
  • 3 cup arugula
  • 1/4 cup crumbled Gorgonzola cheese

For Vinaigrette

  • 1 tablespoon olive oil
  • 3 tablespoon distilled vinegar
  • 1/4 cup 100% white grape juice or apple juice
  • 1/4 teaspoon salt (optional)
  • 1 tablespoon Italian herb blend, salt-free

Directions

  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 degF, 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: Produce for Better Health Foundation 

Nutrition Information

Serving Size: 1/4 of recipe

Nutrients

Amount

Calories

360

Total Fat

12 g

Saturated Fat

4 g

Cholesterol

65 mg

Sodium

330 mg

Total Carbohydrate

44 g

Dietary Fiber

7 g

Total Sugars

13 g

Added Sugars included

0 g

Protein

27 g

Vitamin D

0 mcg

Calcium

108 mg

Iron

3 mg

Potassium

584 mg

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