Grilled Steak and Peppers Salad with Pears

By Fruits & Veggies - More Matters
Grill whole bell peppers along with steak, add Bartlett pear slices and you have the foundation for a delicious and colorful Italian-influenced salad.

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  • Prep Time: 30 minutes

Main Dishes

Serves: 4
Cups of Fruits & Vegetables per Serving: 1 1/2
Think Variety; Think Color: Red, Yellow/Orange, White, Green



  • 1 Tbsp olive oil
  • 3 Tbsp distilled vinegar
  • 1/4 cup 100% white grape or apple juice
  • 1/4 tsp salt
  • 1 Tbsp Italian herb blend (like Mrs. Dash)


  • 2 cups (4 oz) whole wheat rotini pasta, uncooked
  • 1 LE JAUNE ROYALE brand yellow bell pepper
  • 1 LE JAUNE ROYALE brand red bell pepper
  • 1/2 tsp olive oil
  • 12 oz choice beef top sirloin, boneless
  • 2 USA Bartlett pears
  • 3 cups arugula
  • 1/4 cup crumbled Gorgonzola cheese


  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 1/2 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.

Nutritional Information

  • Calories:    390
  • Carbohydrates:    44g
  • Total Fat:    12g
  • Cholesterol:    65mg
  • Saturated Fat:   4g
  • Dietary Fiber:    7g
  • % of Calories from Fat:    28%
  • Sodium:    330 mg
  • Protein:    27g
  • Recipe Credit
  • Recipe courtesy of National Cattlemen's Beef Association, Pear Bureau Northwest & Sun World.



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