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.
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
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