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Grilled Steak Pepper and Pear Salad

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Grill whole bell peppers along with steak, then add Bartlett pear slices, and you have the foundations of a delicious and colorful Italian-influenced salad.


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


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

In a small bowl, whisk olive oil, vinegar, grape 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 ½ teaspoon olive oil. Grill whole peppers, turning as needed, until skin begins to browns and bubble. At the same time, grill beef sirloin to desired doneness, 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 and arugula on four plates, arrange beef, peppers and pears on top, drizzle with vinaigrette and sprinkle with crumbled Gorgonzola cheese.

  • Serving Size: 12 oz
  • Calories: 400
  • Carbohydrate: 40g
  • Dietary Fiber: 8g
  • Protein: 24g

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