Grilled Steak and Peppers Salad with Pears
Serves4 (2 cups each)
SWAP ScoreWhat's this?
Ingredients
- 2 cups rotini pasta, whole wheat, uncooked
- 1 yellow pepper
- 1 red pepper
- 1/2 teaspoon olive oil
- 12 ounces beef top sirloin, boneless
- 2 pears
- 3 cups arugula
- 1/4 cup blue cheese, crumbled
- 1 tablespoon olive oil
- 3 tablespoons distilled vinegar
- 1/4 cup 100% white grape juice or apple juice
- 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.
Recipe Tips
Use your favorite pasta in place of rotini.
Nutrition Facts
Grilled Steak and Peppers Salad with Pears
Amount Per Serving (2 cups eachg)
Calories 360
Calories from Fat 108
% Daily Value*
Total Fat 12g
18%
Saturated Fat 4g
20%
Cholesterol 65mg
22%
Sodium 330mg
14%
Potassium 584mg
17%
Total Carbohydrates 44g
15%
Dietary Fiber 7g
28%
Protein 27g
54%
Vitamin A
9%
Vitamin C
113%
Vitamin D0%
Calcium
11%
Iron
17%
* Percent Daily Values are based on a 2000 calorie diet.
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