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Treviso, Fig and Pear Steak Salad

Treviso, Fig and Pear Steak SaladRecipe courtesy of The Beef Checkoff.

Recipe 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 use
1/4 teaspoon ground black 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 Directions:

  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.
  3. Brush radicchio and figs lightly with oil.
  4. Place steak in center of grid over medium, ash-covered coals; arrange radicchio and figs around steak.
  5. Grill steak, covered, 7 to 11 minute (over medium heat on preheated gas grill, 8 to 13 minutes) for medium rare (145°F | 62.7°C) to medium (160°F | 71.1°C) doneness, turning occasionally.
  6. 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.
  7. Carve steak into thin slices.
  8. Remove and discard cores from radicchio; coarsely chop.
  9. Season beef and radicchio with salt, as desired.
  10. Arrange radicchio, steak, figs, and pear slices on platter; top with remaining 1/4 cup vinaigrette and pistachios.

Makes 4 servings.

*Regular radicchio can be substituted for Treviso radicchio, which is milder tasting.

Nutritional Information Per Serving (1/4 of recipe): Calories: 370; Total Fat: 14g; Saturated Fat: 3g; Cholesterol: 49mg; Total Carbs: 32g; Fiber: 6g; Protein: 30g; Sodium: 407mg.

Recipe and photograph courtesy of The Beef Checkoff.