Grilled Steak and Peppers Salad with Pears

Prep Time: 30 minsServings: 4
Grill whole bell peppers along with steak, add Bartlett pear slices and you have the foundation for a delicious and colorful Italian-influenced salad.


  1. In a small bowl, whisk olive oil, vinegar, juice, salt and herb together.
  2. Boil water and cook pasta according to package directions. Drain pasta, rinse in cool water.
  3. Heat grill, rub peppers with ½ tsp olive oil. Grill whole peppers, turning as needed, until skin begins to brown and bubble.
  4. At the same time, grill beef sirloin to desired doneness, turning once. Remove from grill, let cool slightly.
  5. Slice peppers into strips, discarding seeds and stem. Cut sirloin across the grain into thin slices. Slice pears into thing wedges.
  6. Toss arugula and pasta in large bowl. To serve, evenly divide pasta-arugula on four plates, arrange beef, pepper and pears on top, drizzle with vinaigrette and sprinkle with cheese. Serve with 8 oz fat-free milk.


Recipe courtesy of National Cattlemen’s Beef Association, Pear Bureau Northwest & Sun World.

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