Grilled Steak and Peppers Salad with Pears
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Ingredients
- 2 cups (4 oz) white-wheat rotini pasta (uncooked)
- 1 yellow bell pepper
- 1 red bell pepper
- 1/2 teaspoon olive oil
- 12 ounces boneless choice beef top sirloin
- 2 pears
- 3 cups arugula
- 1/4 cup crumbled Gorgonzola cheese
- 1 tablespoon olive oil
- 3 tablespoons distilled vinegar
- 1/4 cup 100% white grape juice or apple juice
- 1/4 teaspoon salt (optional)
- 1 tablespoon Italian herb blend, salt-free
Instructions
- In a small bowl, whisk olive oil, vinegar, grape or apple juice, salt, and herb blend.
- Boil water and cook pasta according to package instructions. Drain pasta, rinse in cool water.
- 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.
- Slice peppers into strips, discarding seeds and stem. Cut sirloin across the grain into thin slices. Slice pears into thin wedges.
- Toss arugula and pasta in large bowl.
- 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
| Calories | 360 |
|---|---|
| Protein | 27 g |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Cholesterol | 65 mg |
| Sodium | 330 mg |
| Carbohydrates | 44 g |
| Dietary Fiber | 7 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Produce for Better Health Foundation