Treviso, Fig & Pear Steak Salad

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Treviso, Fig & Pear Steak Salad

Treviso, Fig & Pear Steak Salad
Total Recipe Time:  30 minutesMarinade Time:  15 minutes to 2 hours
Makes 4 servings

Ingredients

1 beef Top Sirloin Steak boneless, cut 3/4 inch thick (about 1 pound)1/3 cup plus 1/4 cup light balsamic vinaigrette, divided1/4 teaspoon pepper2 large heads Treviso radicchio, cut lengthwise in half 6 fresh figs, stems removed, cut in half1 tablespoon olive oil1 ripe Bartlett pear, cored, thinly sliced3 tablespoons coarsely chopped pistachio nuts

Instructions

  1. Place beef steak, 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.
  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.
  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.

Cook'sTip

Two heads regular red-leaved radicchio may be substituted for Treviso radicchio. Grilling time remains the same.Cook's Tip:  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.
Nutrition information per serving: 370 calories; 14 g fat (3 g saturated fat; 6 g monounsaturated fat); 49 mg cholesterol; 407 mg sodium; 32 g carbohydrate; 5.7 g fiber; 30 g protein; 8.3 mg niacin; 0.8 mg vitamin B6; 1.4 mcg vitamin B12; 3.3 mg iron; 32.7 mcg selenium; 6.2 mg zinc.This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.
© Cattlemen's Beef Board and American National CattleWomen, Inc.

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