Treviso, Fig & Pear Steak Salad
Courtesy of The Beef Checkoff 4 Servings • 17 Min. Prep Time • 13 Min. Cook Time • 15 Min. Marinate Time| Ingredients |
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| 1 beef top sirloin steak boneless, cut 3/4-in. thick (about 1 lb.) |
| 1/3 c. plus 1/4 c. light balsamic vinaigrette, divided |
| 1/4 tsp. pepper |
| 2 large heads Treviso radicchio, cut lengthwise in half |
| 6 fresh figs, stems removed, cut in half |
| 1 Tbsp. olive oil |
| 1 ripe Bartlett pear, cored, thinly sliced |
| 3 Tbsp. coarsely chopped pistachio nuts |
Directions:
1. Place beef steak, 1/3 c. vinaigrette and pepper in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 15 min. 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, 7-11 min. (over medium heat on preheated gas grill, 8-13 min.) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill radicchio 8-10 min. (for gas grill, 6-8 min.) and figs 5-7 min. (for gas grill, 3-6 min.) 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 c. vinaigrette and pistachios.
* Regular radicchio can be substituted for Treviso radicchio, which is milder tasting.
* Recipe Courtesy of The Beef Checkoff
Nutrition:
Calories: 370; Total Fat: 14g; Saturated Fat: 3g; Cholesterol: 49mg; Total Carbs: 32g; Fiber: 6g; Protein: 30g; Sodium: 407mg;
