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.

  • 30
    min
  • 4
    SERVINGS
  • 370
    Cal
  • 30 g
    Protein

Ingredients & Cooking

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, divided
  • 1/4 teaspoon pepper
  • 2 large heads Treviso radicchio, cut lengthwise in half
  • 6 fresh figs, stems removed, cut in half
  • 1 tablespoon olive oil
  • 1 ripe Bartlett pear, cored, thinly sliced
  • 3 tablespoons coarsely chopped pistachio nuts

Cooking:

  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.

Nutrition Information

Butcher Counter

Treviso, Fig & Pear Steak SaladTop Sirloin Steak Sirloin Primal

A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs.

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