Grilled Steak, Pepper, and Pear Salad

This vibrant salad combines lean, iron-rich sirloin with fiber-packed whole grains and fresh pears for a perfectly balanced, nutrient-dense meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 2 cups whole-wheat rotini pasta, uncooked (about 4 oz) · 417 kcal in the whole recipe
• 1 yellow bell pepper · 49 kcal in the whole recipe
• 1 red bell pepper · 49 kcal in the whole recipe
• 1/2 teaspoon olive oil (for rubbing) · 22 kcal in the whole recipe
• 12 ounces boneless beef top sirloin · 500 kcal in the whole recipe
• 2 pears · 312 kcal in the whole recipe
• 3 cups arugula · 16 kcal in the whole recipe
• 1/4 cup crumbled Gorgonzola cheese · 228 kcal in the whole recipe
• 1 tablespoon olive oil (for vinaigrette) · 132 kcal in the whole recipe
• 3 tablespoons distilled vinegar · 17 kcal in the whole recipe
• 1/4 cup 100% apple juice · 30 kcal in the whole recipe
• 1/4 teaspoon salt
• 1 tablespoon salt-free Italian herb blend

Method

1. Whisk the vinaigrette ingredients (1 tablespoon olive oil, vinegar, apple juice, salt, and Italian herbs) in a small bowl and set aside. Cook the pasta in boiling water according to package instructions, then drain and rinse with cool water.

   

2. Heat your grill or grill pan over medium-high heat. Rub the whole bell peppers with 1/2 teaspoon of olive oil. Grill the peppers, turning occasionally, until the skin is charred and blistered. At the same time, grill the beef sirloin until it reaches an internal temperature of 145°F (63°C), turning once.

   

3. Let the beef and peppers cool slightly. Slice the peppers into thin strips, discarding the seeds and stems. Slice the beef across the grain into thin strips, and slice the pears into thin wedges.

   

4. In a large bowl, toss the cooled pasta with the fresh arugula. Divide this mixture among four plates. Top each plate with the grilled beef, peppers, and pear slices, then drizzle with the vinaigrette and sprinkle with crumbled Gorgonzola cheese.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.