
Ingredients
2 cups (4 oz) white-wheat rotini pasta (uncooked)
1 yellow bell pepper
1 red bell pepper
1/2 teaspoon olive oil
12 ounces boneless choice beef top sirloin
2 pears
3 cups arugula
1/4 cup crumbled Gorgonzola cheese
1 tablespoon olive oil
3 tablespoons distilled vinegar
1/4 cup 100% white grape juice or apple juice
1/4 teaspoon salt (optional)
1 tablespoon Italian herb blend
salt-free
Steps
In a small bowl, whisk olive oil, vinegar, grape or apple juice, salt, and herb blend.
Boil water and cook pasta according to package instructions. Drain pasta, rinse in cool water.
Heat grill, rub peppers with 1/2 tsp olive oil. Grill whole peppers, turning as needed, until skin begins to brown and bubble. At the same time, grill beef sirloin to 145 °F, turning once. Remove from grill, let cool slightly.
Slice peppers into strips, discarding seeds and stem. Cut sirloin across the grain into thin slices. Slice pears into thin wedges.
Toss arugula and pasta in large bowl.
To serve, evenly divide pasta-arugula onto four plates, arrange beef, peppers, and pears on top, drizzle with vinaigrette, and sprinkle with crumbled Gorgonzola cheese.
Nutrition Facts
Nutrients | Amount |
---|---|
Total Calories | 360 |
Total Fat | 12 g |
Saturated Fat | 4 g |
Cholesterol | 65 mg |
Sodium | 330 mg |
Carbohydrates | 44 g |
Dietary Fiber | 7 g |
Total Sugars | 13 g |
Added Sugars included | 0 g |
Protein | 27 g |
Vitamin D | 0 mcg |
Calcium | 108 mg |
Iron | 3 mg |
Potassium | 584 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Grilled Steak and Peppers Salad with Pears. Recipe source: Produce for Better Health Foundation. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.