Treviso, Fig & Pear Steak Salad

• From: The Beef Checkoff

Ingredients

• 1 beef top sirloin steak, cut 3/4 inch thick (about 1 pound)

• 1/3 cup plus 1/4 cup 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 Tbs olive oil

• 1 ripe Bartlett pear, cored, thinly sliced

• 3 Tbs coarsely chopped pistachio nuts

This tasty steak salad blends spicy Treviso radicchio with the sweetness of pear and figs.

Directions

• 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.
• 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, uncovered, 13 to 16 minutes (over medium heat on preheated gas grill, covered, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill radicchio 8 to 10 minutes (over medium heat on preheated gas grill, covered, 6 to 8 minutes ) and figs 5 to 7 minutes (over medium heat on preheated gas grill, covered, 3 to 6 minutes) or until radicchio is tender and figs soften and begin to brown, turning occasionally.
• 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.