Grilled Steak & Peppers Salad w/Pears Recipe

Courtesy of Sun World

Grill LE ROUGE ROYALE and LE JAUNE ROYALE peppers along with steak, then add Bartlett pear slices, and you have the foundations for a delicious and colorful Italian-influenced salad.

Preparation Time: 30 minutes

Ingredients

Vinaigrette

• 1 tbsp olive oil
• 3 tbsp distilled vinegar
• ¼ cup white grape juice or apple juice
• ¼ tsp salt
• 1 tbsp Italian herb blend, like Mrs. Dash

Meal

• 2 cups (4 oz) whole wheat rotini pasta, uncooked
• 1 LE JAUNE ROYALE® brand yellow bell pepper
• 1 LE ROUGE ROYALE® brand red bell pepper
• ½ tsp olive oil
• 12 oz boneless choice beef top sirloin
• 2 USA Bartlett pears
• 3 cups arugula
• ¼ cup crumbled Gorgonzola cheese

Directions

1. In a small bowl, whisk olive oil, vinegar, grape 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 ½ tsp olive oil. Grill whole peppers, turning as needed, until skin begins to brown and bubble.
4. At the same time, grill beef sirloin to desired doneness, turning once. Remove from grill, let cool slightly. 
5. Slice peppers into strips, discarding seeds and stem. 
6. Cut sirloin across the grain into thin slices. 
7. Slice pears into thin wedges. 
8. Toss arugula and pasta in large bowl. 
9. To serve, evenly divide pasta-arugula on four plates, arrange beef, peppers and pears on top, drizzle with vinaigrette and sprinkle with crumbled Gorgonzola cheese.
   

Nutritional Info

Calories: 390
Total Fat: 12g
Saturated Fat: 4g
Calories from Fat: 28%
Calories from Sat Fat: 9%
Protein: 27g
Carbohydrates: 44g
Cholesterol: 65mg
Dietary Fiber: 7g
Sodium: 330mg