Treviso, Fig & Pear Steak Salad
Top Sirloin Steak, radicchio and figs are grilled then chopped and topped with thinly sliced pear and pistachios. Not your everyday salad.
Cook Time: 30 Minutes
Servings: 4
Ingredients: 8
Ingredients
Preparation
-
Step 1
Place beef Top Sirloin Steak Boneless, 1/3 cup vinaigrette and pepper in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours, turning once.
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Step 2
Remove steak from marinade; discard marinade. Brush radicchio and figs lightly with oil. Place steak in center of grid over medium, ash-covered coals; arrange radicchio and figs around steak. Grill steak, covered, 7 to 11 minutes (over medium heat on preheated gas grill, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill radicchio 8 to 10 minutes (for gas grill, 6 to 8 minutes) and figs 5 to 7 minutes (for gas grill, 3 to 6 minutes) or until radicchio is tender and figs soften and begin to brown, turning occasionally.
Cooking Tip: Two heads regular red-leaved radicchio may be substituted for Treviso radicchio. Grilling time remains the same.
Six dried figs may be substituted for fresh. Rehydrate in hot water according to package directions before using. Omit grilling step. Cut figs in half and arrange in salad as directed above. -
Step 3
Carve steak into thin slices. Remove and discard cores from radicchio; coarsely chop. Season beef and radicchio with salt, as desired. Arrange radicchio, steak, figs, and pear slices on platter; top with remaining 1/4 cup vinaigrette and pistachios.
Nutrition Information
370 Calories
3g SAT FAT
30g PROTEIN
3.3 mg IRON
6.2 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 370 Calories; 126 Calories from fat; 14g Total Fat (3 g Saturated Fat; 6 g Monounsaturated Fat;) 49 mg Cholesterol; 407 mg Sodium; 32 g Total Carbohydrate; 5.7 g Dietary Fiber; 30 g Protein; 3.3 mg Iron; 8.3 mg NE Niacin; 0.8 mg Vitamin B6; 1.4 mcg Vitamin B12; 6.2 mg Zinc; 32.7 mcg Selenium.
This recipe is an excellent source of Dietary Fiber, Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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