Grilled Steak and Peppers Salad with Pears

30 min · Serves 4

Based on a recipe from Produce for Better Health Foundation, via USDA MyPlate Kitchen

What goes in

• 2 cupswhite-wheat rotini pasta
• 1yellow bell pepper
• 1red bell pepper
• 17.3 mlolive oil
• 12 ozboneless beef top sirloin
• 2pears
• 3 cupsarugula
• ¼ cupcrumbled Gorgonzola cheese
• 44.4 mldistilled vinegar
• ¼ cupwhite grape or apple juice
• 1.2 mlsalt (optional)
• 14.8 mlsalt-free Italian herb blend

How to cook it

1. Whisk together the olive oil, vinegar, fruit juice, salt, and Italian herbs in a small bowl.
2. Cook the pasta in boiling water following the package directions, then drain and rinse with cool water.
3. Preheat your grill and coat the peppers with the half-teaspoon of olive oil.
4. Grill the whole peppers, turning occasionally, until the skins are charred and blistered.
5. Grill the beef sirloin until it reaches an internal temperature of 145 °F, turning once, then set aside to cool slightly.
6. Remove the seeds and stems from the peppers and slice them into strips.
7. Cut the cooked beef against the grain into thin slices and slice the pears into thin wedges.
8. Combine the arugula and cooked pasta in a large mixing bowl.
9. Divide the pasta and arugula mixture among four plates, top with the beef, peppers, and pears, drizzle with the prepared dressing, and garnish with the Gorgonzola.

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