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.
- Yield
- 4 Servings
- Serving size
- 1/4 of recipe
- Rating
- 3.95 of 5 (188 ratings)
Food groups
- Dairy: 1/4 cups
- Fruit: 1/2 cups
- Grains: 2 ounces
- Protein Foods: 2 ounces
- Vegetables: 3/4 cups
Ingredients
- 2 cups white-wheat rotini pasta, uncooked (about 4 oz)
- 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
- For the vinaigrette:
- 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
Directions
- 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 per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 443.42 |
| Total Fat | 11.72 g |
| Saturated Fat | 3.67 g |
| Monounsaturated Fat | 5 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 58.8 mg |
| Carbohydrates | 58.86 g |
| Dietary Fiber | 8.8 g |
| Total Sugars | 14.22 g |
| Added Sugars included | 0 g |
| Protein | 29.11 g |
| Calcium | 111 mg |
| Potassium | 678 mg |
| Sodium | 305.52 mg |
| Copper | 0 mg |
| Iron | 5 mg |
| Magnesium | 103 mg |
| Phosphorus | 413 mg |
| Selenium | 67 mg |
| Zinc | 5 mg |
| Vitamin A | 123 mcg |
| Vitamin B6 | 0.8 mg |
| Vitamin B12 | 1.5 mcg |
| Vitamin C | 111 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 2 mg |
| Vitamin K | 26 mcg |
| Folate | 64 mcg |
| Thiamin | 0.3 mg |
| Riboflavin | 0.4 mg |
| Niacin | 10 mg |
| Choline | 75 mg |
Notes
Serving Suggestions: Serve with a glass of non-fat milk.
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Source
Recipe by: Produce for Better Health Foundation
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/grilled-steak-and-peppers-salad-pears. Federal works are public domain in the United States.